Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 teaspoons olive oil
- 1 teaspoon 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 (14½ oz each) no-salt-added diced tomatoes
- 1 can (5½ oz) low-sodium tomato juice
- 1 tablespoon fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
- 1/4 teaspoon ground black pepper
Ingredients
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Instructions
- In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
- Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.
- 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.)
- Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.
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