This sauce is made without heat and tossed with penne, and can be served hot or cold. See directions for variations.
| 12 | oz. tomatoes, diced, Italian spice variety |
| 1 | medium onion, diced |
| 2 | cloves garlic, minced |
| 1 | tbsp balsamic vinegar |
| 1 | tbsp light brown sugar |
| 1 | pinch salt |
| 1 | tsp black pepper |
- Combine all ingredients in a large bowl, stir until sugar dissolves and sauce is evenly mixed. Taste the sauce, adding more balsamic, brown sugar, or salt according to your preferences.
- Toss with penne pasta, serve cold. Alternately, pour sauce into a medium skillet, heat on medium until simmering (not boiling), combine with hot pasta, serve.
- Try these variations:
- Saute 1/2 lb. fresh shrimp in garlic and butter 4 mins on either side, toss with tomato sauce and penne, sprinkle with 4 oz. crumbled feta cheese.
- Place two boneless chicken breast halves on a nonstick baking pan (with edges to catch liquid). Spoon pre-made basil pesto over chicken to cover it completely, then sprinkle with pine nuts. Bake at 350 degrees F for 20 minutes or until breasts are cooked through. Serve over tomato sauce and penne.
- Try adding capers, black olives, roasted red peppers, and feta for a Mediterranean version.
- This sauce is great with just about everything.
Pasta, Tomatoes, Main Dish, Side Dish, Italian, Mediterranean, No Cook, Quick, Vegetarian
| Nutrition Facts | ||||||
Serving Size 241.3g |
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Amount Per Serving |
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Calories 78 Calories from Fat
4 |
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% Daily Value* |
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Total Fat
0.4g 1%
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Cholesterol
0mg 0%
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Sodium
91mg 4%
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Total Carbohydrates
17.9g 6%
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Dietary Fiber
3.3g 13%
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Sugars
11.2g |
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Protein
2.4g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence |
Good points |
Bad points |
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