*Makes batches of this tasty sauce to go with a number of recipes in this cookbook

2 tsp: olive oil

1 tsp: garlic, chopped (about 1 clove)

1 jar: (12 oz) roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip)

2 cans: (14 1/2 oz each) no-salt added diced tomatoes

1 can: (5 1/2 oz) low-sodium tomato juice

1 Tbsp: fresh basil. rinsed, dried, and chopped (or 1 tsp dried)

1/4 tsp: ground black pepper

  1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
  2. Add diced red peppers, and continue to cook for 2-3 minutes, until the peppers begin to sizzle.
  3. Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be pureed for picky eaters.)
  4. Use immediately. Or, refrigerate in a tightly sealed container for 3-5 days or freeze for 1-2 months.

*Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.

prep time: 5 minutes

cook time: 15 minutes (add 15 minutes if making homemade roasted red peppers)

yield: 12 servings

serving size: 1/2 sauce


Each Serving Provides: 

  • Calories–31
  • Total Fat–1 g
  • Saturated Fat–0 g
  • Cholesterol–0 mg
  • Sodium–76 mg
  • Total Fiber–1 g
  • Protein–1 g
  • Carbohydrates–4 g
  • Potassium–66 mg
  • Vitamin A–6%
  • Vitamin C–15%
  • Calcium–2%
  • Iron–2%491f942b14ef4be9_DSC02788.xxlarge