Use this antioxidant-rich sauce on top of pasta, grilled chicken or strain and spread on pizza dough. Try adding different veggies during the processing step to vary the taste of the sauce.
2 tsp. extra-virgin olive oil
3 garlic cloves, minced
½ medium onion, diced
3 cups kale, chopped
1 cup carrots, cut in chunks
25 oz. diced or chopped tomatoes, in juice (I like Pomi chopped tomatoes in a BPA-free carton)
½ tsp. sea or kosher salt
½ tsp. ground black pepper
½ tsp. herb and garlic no-salt seasoning
1 tsp. sugar
1 Tbsp. fresh basil, minced or ¼ tsp. dried basil
1 Tbsp. fresh oregano or ¼ tsp. dried oregano
Heat olive oil in medium saucepan over medium heat. Add garlic; sauté 3 minutes. Turn heat to low. Meanwhile, add onion, kale and carrots to food processor or blender; process until minced. Add vegetable mixture, tomatoes, salt, pepper, seasoning and sugar to saucepan. Turn heat to high and bring to boil. Cover, reduce heat and simmer for 25-30 minutes, stirring occasionally. Stir in basil and oregano. Makes 6 cups (serving size: 1 cup).
Per serving: 82 calories, 2.5g protein, 12g carbohydrate, 3.3g fiber, 3.7g fat (sat 0.6g, mono 2g, poly 1g), 0mg cholesterol, 428mg sodium