1 can (28 oz or 796 mL) Italian plum tomatoes, undrained
Salt and black pepper to taste
Combine pressed garlic, oil, red pepper flakes, basil and oregano in large saucepan. Cook over medium heat 1-2 minutes. Add tomatoes with their juices to saucepan. Use Mix ‘N Chop to chop tomatoes in pan.
Cook, stirring occasionally, 25-35 minutes or until sauce has thickened. Season to taste with salt and black pepper.
2 cups (500 mL)
servings of 2 tbsp / 30 mL
Nutrients per serving:
Calories 25, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 2 g, Fiber 0 g, Protein 0 g
1/2 cup/125 mL – 1 cup/250 mL sauce for one large crust pizza
This sauce also tastes great as a dipping sauce for cheese sticks. Store remaining sauce in refrigerator for up to 1 week or freeze sauce for up to 6 months.