Ingredients

2 tbsp (30 mL) olive oil
6 garlic cloves, pressed
1/2 tsp (2 mL) dried basil leaves
1/2 tsp (2 mL) dried oregano leaves
1/2 tsp (2 mL) dried red pepper flakes (optional)
1 small carrot, peeled and grated
1 can (28 oz/794 g) crushed tomatoes, undrained
1/2 tsp (2 mL) salt

Directions

Heat oil in a large skillet on medium-high 3-5 minutes or until shimmering. Add the garlic, basil, oregano and pepper flakes, cook 1 minute, stirring constantly.
Add the carrot, tomatoes with their juices and salt. Cook, over medium heat 12-14 minutes or until the sauce is thickened, stirring occasionally.

Yield:

2 1/2 cups (625 mL)
5 servings of 1/2 cup (125 mL)

Nutrients per serving:

Calories 60, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g

Cook's Tips:

Making your own tomato sauce is often more economical and a healthier option than jarred or canned sauces. This tomato sauce has approximately 40% less sodium than a jarred marinara sauce.