Total Time:
20 mins
Servings:
20
Yield:
5 cups
Ingredients
-
2 28 ounce cans whole tomatoes, undrained
-
6 tablespoon snipped fresh basil
-
2 tablespoon olive oil
-
2 cloves garlic, minced
-
1 teaspoon crushed red pepper
-
½ teaspoon salt
-
½ teaspoon ground black pepper
Directions
-
Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
-
In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Nutrition Facts (per serving)
| 26 | Calories |
| 1g | Fat |
| 3g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 26 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Sodium 172mg | 7% |
| Total Carbohydrate 3g | 1% |
| Total Sugars 2g | |
| Protein 1g | 2% |
| Vitamin C 7.6mg | 8% |
| Calcium 27mg | 2% |
| Iron 0.8mg | 4% |
| Potassium 154mg | 3% |
| Folate, total 6.9mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.