Recipe Source: Deliciously Healthy Family Meals
Printer Friendly
| Prep time | Cook time | Yields | Serving Size |
| 5 minutes | 15 minutes | 12 servings | ½ C sauce |
| 2 tsp olive oil | | 1 tsp garlic, chopped (about 1 clove) | | 1 jar (12 oz) roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip) | | 2 cans (14½ oz each) no-salt-added diced tomatoes | | 1 can (5½ oz) low-sodium tomato juice | | 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried) | | ¼ tsp ground black pepper | | | calories | 31 | | Total fat | 1 g | | Saturated fat | 0 g | | Cholesterol | 0 mg | | Sodium | 76 mg | | Total fiber | 1 g | | Protein | 1 g | | Carbohydrates | 4 g | | Potassium | 66 mg | | Vitamin A | 6% | | Vitamin C | 15% | | Calcium | 2% | | Iron | 2% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds). | -
| 2 | Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle. | -
| 3 | Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be pureed for picky eaters.) | -
| 4 | Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months. | Tip: To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes. |
Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.
_______________
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.
®We Can! Ways to Enhance Children's Activity & Nutrition, We Can!, and the We Can! logos are registered trademarks of the U.S. Department of Health & Human Services (HHS).
