Fresh Herb & Tomato Sauce
This amount of sauce will cover about 12 ounces of pasta (enough for 4 servings). Choose a small shape, such as shells or radiatore. Cook the pasta while you saute the onion and garlic and add the drained hot pasta to the ingredients in step 2. Though it might seem odd to use tomato paste in a fresh tomato sauce, it not only nicely underscores the natural tomato flavor, it brings with it a concentrated amount of healthful lycopene.
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1-1/2 pounds tomatoes, finely chopped
  • 2 tablespoons no-salt-added tomato paste
  • 1/2 cup chopped fresh basil
  • 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried, crumbled
  • 2 tablespoons minced fresh chives or scallion greens
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper

1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Transfer to large bowl.

2. Add tomatoes, tomato paste, basil, rosemary, chives, salt, and cayenne to bowl, stirring well to combine.

Nutritional Information
Per serving: 87 calories, 4.1g total fat (.6g saturated), 0mg cholesterol, 2.9g dietary fiber (.7g soluble), 13g carbohydrate, 2g protein, 751mg sodium.
Good source of: lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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