Tomato Sauce and Noodles

from American Baby

Tomato Sauce and Noodles
Yield: 1-1/2 cups Prep 10 mins Cook 15 mins

Ingredients

  • 2 teaspoons cooking oil
  • 1/2 small onion, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning or dried oregano, crushed
  • 1 14 1/2 ounce can diced tomatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 teaspoon sugar (optional)

Make It

1. In a medium saucepan, cook onion and garlic in hot oil until tender, about 5 minutes. Add seasoning, tomatoes, salt, pepper, and sugar, if desired, stirring to combine. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; cool slightly.

2. Transfer tomato mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Toss with desired cooked pasta. Use within 1 day, or freeze up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:

4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

Amount Per Serving: cal. (kcal): 112, Fat, total (g): 1, carb. (g): 21, Polyunsaturated fat (g): 1, fiber (g): 1, sugar (g): 2, pro. (g): 3, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): , Folate (µg): 24, sodium (mg): 105, Potassium (mg): 30, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
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