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Tomato basil pesto sauce

July 29, 2022

Recipe

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.

Serves 15

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.

To make this plant based, leave out cheese.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 85 Calories 8 g Total carbohydrate 2 mg Cholesterol 1 g Dietary fiber 3 g Monounsaturated fat Potassium 2 g Protein 1 g Saturated fat 1/2 cup Serving size 344 mg Sodium 4 g Total fat