Ingredients
12
12 servings
- •2 tablespoons extra-virgin olive oil
- •2 cups diced carrots
- •½ cup diced green bell pepper
- •½ cup diced red bell pepper
- •2 cups diced onions
- •4 cloves garlic, diced
- •3 tablespoons tomato paste
- •4 fluid ounces red wine
- •2 (27 ounce) cans diced tomatoes
- •1 tablespoon dried oregano
- •1 teaspoon salt
- •1 teaspoon ground black pepper
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 86
- Carbohydrate: 12g
- Fat: 2g
- Fiber: 3g
- Protein: 2g
- Sugar: 7g
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