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Ingredients
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2 tablespoons extra-virgin olive oil
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2 cups diced carrots
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½ cup diced green bell pepper
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½ cup diced red bell pepper
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2 cups diced onions
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4 cloves garlic, diced
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3 tablespoons tomato paste
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4 fluid ounces red wine
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2 (27 ounce) cans diced tomatoes
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1 tablespoon dried oregano
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
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Heat oil in a large pot over medium-high heat. Saute carrots and bell peppers, about 5 minutes. Add onion and garlic and saute to desired softness, about 5 minutes.
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Add tomato paste to the pot and distribute evenly. Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low. Add diced tomatoes, oregano, salt, and pepper. Simmer for 15 to 20 minutes.
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Blend the red sauce to desired thickness using an immersion blender or food processor. Simmer further for enhanced flavor, at least 1 hour, or until ready to use.
Cook's Note:
If using fresh diced tomatoes and oregano, add at the end to prevent scorching.
Nutrition Facts (per serving)
86 | Calories |
2g | Fat |
12g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 86 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 452mg | 20% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 2g | 4% |
Vitamin C 28mg | 31% |
Calcium 70mg | 5% |
Iron 4mg | 19% |
Potassium 368mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.