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Super Quick Chunky Tomato Sauce

Enjoy this quick, chunky tomato sauce over whole grain pasta.

12 servings
Prep time
5 minutes
Cook time
15 minutes
Total time
20 minutes
2 teaspoons olive oil
1 teaspoon garlic (chopped, about 1 clove)
12 ounces roasted red peppers (1 jar, drained and diced [or substitute fresh roasted red peppers])
2 cans diced tomatoes (14.5 oz each, no-salt-added)
1 can tomato juice (5 1/2 oz, low-sodium)
1 tablespoon basil (fresh, rinsed, dried, and chopped [or 1 teaspoon dried])
1/4 teaspoon Ground black pepper
  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 puréed for picky eaters.).
  4. Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.

Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers. 

Meal Type: Dinner
Category: 30 Minutes or Less, Kid-Friendly
Food group: Vegetables
Season: Winter, Fall