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Recipe: World’s Quickest Tomato Sauce

​​​This easy, all-purpose tomato sauce can be used on any shape pasta, polenta, rice, quinoa, or barley.

Hands-on time: 20 minutes

Total time: 35 minutes

Makes: 4 to 6 servings

Tip: When this sauce is completely cooled, pour it in an ice cube tray. When the sauce has frozen, put the cubes in a freezer bag for up to 2 months.

Kitchen Gear:

  • Cutting board

  • Can opener

  • Measuring spoons

  • Sharp knife

  • Measuring cup

  • Large skillet

Ingredients:

  • 2 teaspoons olive oil

  • 2 garlic cloves, peeled, and minced or chopped

  • 1 tablespoon dried basil

  • 1 teaspoon dried oregano

  • 2 (28-ounce) cans diced tomatoes, including the liquid

  • 2 tablespoons water

  • ¼ cup chopped fresh basil leaves

  • Shaved or grated Parmesan cheese

Instructions:

  1. Place the skillet on the stove and turn the heat to medium-low. When the skillet is hot, carefully add the oil. Add the garlic, basil, and oregano and cook for 2 minutes.

  2. Add the tomatoes and water and cook the tomato mixture until the color is closer to orange than red, about 15 minutes.

  3. Sprinkle with Parmesan cheese and serve right away, or cool, cover, and refrigerate up to 3 days.

For more great recipes, click here.

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Last Updated
11/15/2016
Source
The Picky Eater Project: 6 Weeks to Happier, Healthier Family Mealtimes (Copyright © 2016 American Academy of Pediatrics)
The information contained on this Web site should not be used as a substitute for the medical care and advice of your pediatrician. There may be variations in treatment that your pediatrician may recommend based on individual facts and circumstances.
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