Low Fat Tomatensauce
Transform your mealtime with this vibrant and healthy Low Fat Tomatensauce, a guilt-free take on a classic favorite. Packed with fresh Roma tomatoes, aromatic garlic, and a medley of finely chopped onion, carrot, and celery, this wholesome sauce bursts with natural flavors. A touch of balsamic vinegar and tomato paste adds depth, while dried herbs like oregano and basil infuse an irresistible Italian essence. Simmered to perfection, this oil-free recipe uses vegetable broth to enhance richness, making it a heart-healthy choice. Ready in just 45 minutes, this versatile sauce is perfect for pasta, pizzas, or as a flavorful base for countless dishes. Garnish with fresh parsley for a bright, fresh finish that will have your guests asking for seconds. Easy, nutritious, and satisfying, this low-fat tomato sauce is a must-try for anyone seeking delicious, plant-based comfort food!
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Recipe Information
Ingredients
- 6 large Roma tomatoes
- 3 medium Garlic cloves
- 1 medium Yellow onion
- 1 medium Carrot
- 1 large Celery stalk
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and dice the Roma tomatoes into small chunks, ensuring even cooking.
Mince the garlic cloves and finely chop the onion, carrot, and celery.
In a large saucepan or pot over medium heat, add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring periodically, until the vegetables soften. Use 2-3 tablespoons of vegetable broth to prevent sticking instead of oil.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and balsamic vinegar, mixing well with the vegetables to enhance the flavor.
Add the diced Roma tomatoes, vegetable broth, bay leaf, dried oregano, dried basil, crushed red pepper flakes, salt, and ground black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the sauce cook for 25 minutes, stirring occasionally to prevent sticking.
After 25 minutes, remove the bay leaf and use an immersion blender to carefully blend the sauce to your desired consistency. (For a chunkier sauce, skip this step.)
Taste and adjust the seasoning as needed, adding more salt or herbs if preferred.
Serve hot over pasta, as a pizza sauce, or use as a flavorful base for other recipes. Garnish with fresh parsley for added brightness.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 35.1 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3120 mg | 66% | |
*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.
