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Ingredientes
- 1/2 tsp Extra-light extra virgin olive oil, with a dash of sesame oil
- 2 Tbsp. Low-sodium tomato paste
- 1 med Onion, peeled and finely diced
- 2 x Cloves garlic, peeled, smashed and finely diced
- 1 can Crushed tomatoes, (794 gm)
- 2 Tbsp. Fresh oregano, one Tbsp. minced, one left whole
- 1 Tbsp. Arrowroot mixed with 2 tbsp water
- 2 Tbsp. Fresh minced parsley
- 1/4 tsp Freshly grnd black pepper
- 1/4 c. De-alcoholized wine, (optional)
Direcciones
- Over medium high heat, brush a large skillet with the extra virgin olive oil to coat, add in the tomato paste and cook till the colour darkens, stirring to prevent scorching - about 5 min.
- Stir in the onion and garlic and cook for 5 min, stirring occasionally to prevent scorching. Add in the tomatoes with the Tbsp. of minced oregano, bring to boil, reduce the heat and simmer for 10 min. Remove from the heat, stir in the arrowroot slurry, parsley stalks, pepper and remaining oregano. A last aromatic splash of de-alcoholized wine is your choice.
- To serve:Serve warm on your favourite pasta of other dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Potassium 329mg | 9% |
| Total Carbs 9.17g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.42g | 1% |
| Protein 1.89g | 3% |
