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Ingredientes
- 2 tsp extra virgin olive oil
- 1 med onion, minced
- 6 x cloves garlic, chopped
- 1/2 c. dry red wine
- 28 ounce canned crushed tomatoes
- 1/4 tsp sugar
- 1 Tbsp. dry oregano
- 1/2 tsp dry rosemary
- 1/2 tsp fennel seeds, (optional)
- 1/4 tsp crushed red pepper flakes, (optional)
- 1/2 c. loosely packed fresh basil leaves torn into small pcs Salt and freshly grnd black pepper, to taste
Direcciones
- MAKES 4 C. VEGAN
- This chunky tomato sauce is great as is but also wonderfully versatile. You can alter it in countless ways, varying the flavor with what's in season or possibly in your pantry.
- In large saucepan, heat oil over medium heat. Add in onion and garlic and cook, stirring often, till onion is soft, about 5 min. Add in wine, tomatoes, sugar, oregano and rosemary. Add in fennel seeds and red pepper flakes if you like. Simmer over low heat, uncovered, stirring occasionally, till mix thickens slightly, about 30 min. Add in basil and cook 3 min. Season to taste with salt and freshly grnd black pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 13 | 20% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 346mg | 10% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.79g | 1% |
| Protein 1.98g | 3% |
