Ingredients
20
20 servings
- •1 green bell pepper, coarsely chopped - or more to taste
- •¼ cup coarsely chopped carrot
- •6 cloves garlic, peeled
- •1 (29 ounce) can tomato puree
- •1 (28 ounce) can crushed tomatoes
- •1 tablespoon dried Italian herb seasoning
- •1 teaspoon dried basil
- •½ teaspoon red pepper flakes
- •3 tablespoons olive oil
Instructions
- Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
- Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.
Nutritional Facts
Per 20 servings
- Calories: 50
- Carbohydrate: 8g
- Fat: 2g
- Fiber: 2g
- Protein: 2g
- Sugar: 2g
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