Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

　　

Ingredients

Serves 6; 1/2 cup per serving

　　2 6-ounce cans no-salt-added tomato paste

　　2 cups water

　　1/4 cup finely chopped onion

　　2 medium garlic cloves, minced

　　1 teaspoon dried basil, crumbled

　　1 teaspoon dried oregano, crumbled

　　1/2 teaspoon dried thyme, crumbled

　　1/2 teaspoon sugar

　　1/8 teaspoon pepper

　　1/8 teaspoon crushed red pepper flakes (optional)

　　

Step 1

Put the tomato paste in a medium saucepan. Whisk in the water, 1 cup at a time.

　　

Step 2

Whisk in the remaining ingredients. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 30 minutes, or until the desired consistency, stirring occasionally.

　　

Nutrition information

Step 3

(Per serving)

　　

Step 4

Calories: 54

　　

Step 5

Total fat: 0.5g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.0g

　　

Step 9

Monounsaturated: 0.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 59mg

　　

Step 12

Carbohydrates: 12g

　　

Step 13

Fiber: 3g

　　

Step 14

Sugars: 8g

　　

Step 15

Protein: 3g

　　

Step 16

Calcium: 36mg

　　

Step 17

Potassium: 603mg

　　

Dietary Exchanges

Step 18

2 vegetable

　　American Heart Association Low-Salt Cookbook, 4th Edition