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Correo Electrónico
Add a photoServings: 24
Serving Size: 1/2 cup
Nutritional Info: 50 calories, 1.8 g of fat, 7.9 g carbohydrates, 2.2 g dietary fiber, 1.2 g of protein
Ingredientes
- 3 tablespoons olive oil
- 3 chopped yellow onions
- 1 tablespoon sugar
- 7 chopped garlic cloves
- 2 tsp salt
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp freshly ground black pepper
- 1/2 tsp fennel seeds, crushed
- 2 tbsp balsamic vinegar
- 2 cups fat-free chicken broth
- 3 (28-ounce) cans crushed tomatoes ( I prefer San Marzano)
- 1-2 tsp red pepper flakes
Direcciones
- Heat oil in a large pot over medium heat.
- Add the onion and cook for about 5 minutes, stirring so they donât burn.
- Add the sugar, garlic, salt, oregano, basil, thyme, pepper, fennel seeds, and red pepper flakes.
- Cook for about 1 minute and stir the entire time to prevent burning.
- Add the vinegar and cook for 30 seconds, scraping up anything that has stuck to the bottom of the pot.
- Stir in the tomatoes and broth.
- Bring to a simmer and then cover and cook for one hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 24 servings | |
| Calories 60 | |
| Calories from Fat 18 | 30% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 363mg | 15% |
| Potassium 348mg | 10% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.27g | 1% |
| Protein 2.12g | 3% |
