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  • Super Quick Chunky Tomato Sauce

Make batches of this tasty sauce to go with a number of recipes in this cookbook

Recipe Source: Deliciously Healthy Family Meals


  • 2 tsp olive oil

  • 1 tsp 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 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)

  • ¼ tsp ground black pepper

calories 31
Total fat 1 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 76 mg
Total fiber 1 g
Protein 1 g
Carbohydrates 4 g
Potassium 66 mg
Vitamin A 6%
Vitamin C 15%
Calcium 2%
Iron 2%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).

  • 2
    Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.

  • 3
    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.)

  • 4
    Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.

Tip: To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes.

Chefs in TrainingOlder children can chop the roasted red peppers and help cook the sauce.  For a delicious change, try making fresh roasted red peppers.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.