Nutrition Facts

  • One serving:
  • 3 tablespoons
  • Calories:
  • 25
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 60 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g

Garden-Fresh Pizza Sauce

This sauce is so healthy because of all the vegetables in it," writes Helen Lipko of Martinsburg, Pennsylvania. "I freeze it in 1-cup portions so it's always on hand for quick pizzas."

SERVINGS

32

CATEGORY

Low Fat

METHOD

Other stovetop

PREP

15 min.

COOK

70 min.

TOTAL

85 min.

INGREDIENTS

  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 1 cup water
  • 2 tablespoons sugar
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

DIRECTIONS

In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
    Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months. Yield: 6 cups.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008