Low Fat Rich and Tangy Tomato Basil Sauce
Elevate your favorite dishes with this irresistible Low Fat Rich and Tangy Tomato Basil Sauce, a flavor-packed recipe that balances brightness and depth with ease. Made from juicy canned whole tomatoes, fragrant fresh basil leaves, and a touch of balsamic vinegar, this sauce boasts bold, tangy notes complemented by the savory aroma of garlic and onion. Its low-fat profile is achieved with just a splash of heart-healthy extra virgin olive oil, making it a lighter option for guilt-free indulgence. Perfectly simmered with a hint of crushed red pepper flakes for subtle warmth, this versatile sauce is blended to velvety smoothness, making it a delicious addition to pasta, pizza, or as a zesty dipping sauce. Ready in about an hour and yielding six servings, this wholesome, homemade tomato basil sauce is perfect for meal prepping or hosting—it’s an easy yet impressive way to add Italian-inspired flair to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 28 oz canned whole tomatoes
- 1 cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 4 large garlic cloves
- 1 medium onion
- 1 medium carrot
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup water
Instructions
Peel and finely chop the garlic cloves. Dice the onion and carrot into small pieces.
In a large saucepan, heat the extra virgin olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5 minutes until softened.
Stir in the chopped garlic and crushed red pepper flakes, cooking for an additional 2 minutes until the garlic is fragrant.
Pour in the canned whole tomatoes, crushing them gently with your hands or a spatula. Add the entire can, including the juice.
Add the water, balsamic vinegar, salt, and ground black pepper to the saucepan. Stir well to combine all the ingredients.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cover the saucepan partially.
Let the sauce simmer gently for about 30 minutes, stirring occasionally, until it thickens and the flavors meld together.
Chop the fresh basil leaves and stir them into the sauce during the last 5 minutes of cooking. Continue to simmer uncovered.
Taste the sauce and adjust the seasoning if necessary. You can add more salt, pepper, or a pinch of sugar if the tomatoes are too acidic for your taste.
Remove from heat and let the sauce cool slightly. Use an immersion blender to puree the sauce until smooth, or transfer it in batches to a countertop blender.
Serve the tomato basil sauce warm over pasta, use it as a base for pizza, or as a rich, tangy dipping sauce.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 37.1 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2176 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
