Ingredients45 m servings 50 cals
- Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
- Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.
Per Serving: 50 calories; 2.3 g fat; 7.5 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 215 mg sodium. Full nutrition
ReviewsRead all reviews 4
My daughter enjoyed this but we don't have to sneak veggies into her foods. It is a savory sauce since it has no added sugar, and I liked that. It makes a lot and would be a good start to a sp...
Just an additional note: Whenever I add dried Italian Seasoning to a recipe, I put it into the palm of my hand & rub it as I put it in. I feel this releases additional flavor.
It was a good recipe but out of the two or three recipes I used to put my pizza together with none of them said I should PAM the pan first and my pizza stuck to the pan.