WFPB - No Oil Tomato Italiano Sauce
This fast and easy vegan, whole food plant based, no oil tomato sauce goes together quickly. It tastes great on more than just pasta. Try it over string beans or over a veggie bean bowl. It tastes delicious. You won't even miss the oil that is usually in most tomato sauces.
- 1 cup onion, red or yellow, chopped
- 4 garlic cloves, minced
- 2 - 28 oz can diced tomatoes, undrained
- 1/3 cup Low Sodium Vegetable Broth
- 1/4 tsp crushed red pepper, or to taste
- 1/3 cup fresh basil, finely chopped
- 1/4 cup capers, drained
- 1 tbsp Italian Seasoning
In an extra large skillet or Dutch oven, over medium heat, cook onion and garlic in a few tablespoons of vegetable broth or water. Turn frequently to lightly brown about 4 - 5 minutes until transparent and tender. Add a tiny bit more broth or water as they cook to lessen sticking to the bottom of the skillet.
Add the tomatoes, vegetable broth and crushed red pepper. Bring to a boil, then reduce heat. Simmer uncovered for 10 minutes, stirring a few times.
After 10 minutes, stir in basil and capers. Let cool for an hour.
If freezing the sauce: It can be frozen up to 6 months.
Serving: 1cup | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Calcium: 29mg