Tomato basil pesto sauce
Nutrition Facts
Serving Size 1/2 cup
Calories 85
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 4 g | |
| Sodium | 344 mg | |
| Cholesterol | 2 mg | |
| Dietary fiber | 1 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.
Ingredients
(Serves 15)- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 8 cups diced Roma tomatoes
- 1/2 cup tomato paste
- 12 fresh basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated Parmesan cheese
Directions
Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.