Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- Pinch of crushed red pepper
- 2 28-ounce c diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Freshly ground pepper, to taste
Cooking Directions
Step 1
Heat oil in a large heavy pan or Dutch oven over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and crushed red pepper; cook for 30 to 60 seconds. Add tomatoes, tomato paste and oregano; mash with a potato masher. Bring to a boil. Simmer, uncovered, over low heat, stirring frequently, until the tomatoes cook down to a thick mass, 45 to 55 minutes. Season with pepper.
Nutrition Info
- Serving: Per cup
- Calories: 109
- Carbohydrates: 7g
- Fat: 1g
- Protein: 2g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 48mg
- Sodium: 71mg
- Exchanges: 1 1/2 vegetable
- Carbohydrate Servings: 1