Super Quick Chunky Tomato Sauce

• 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

• Recipe Cards:
  • 4" x 6" (55 KB)
  • 8.5" x 11" (366 KB)

Directions

• 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.