Tomato Sauce With Summer Vegetables And Basil

(Serves 4)

• 2-3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 medium yellow onion, finely chopped
• 1 cup finely chopped carrot
• 2 cups finely chopped mushrooms
• 1 small red bell pepper, finely chopped
• 2 pounds tomatoes on the vine, peeled, seeded, and chopped
• 2 tablespoons basil
• Salt and freshly ground black pepper to taste

• 1. Heat the oil in a large, wide skillet over medium heat. Add the garlic and onion and cook for 4 to 5 minutes, then add the carrot, mushrooms, and bell pepper and cook until the vegetables are tender, about 10 minutes more.
• 2. Increase the heat to high. Add the tomatoes and their juice, the basil, and the salt and black pepper to taste. Bring to a simmer; then reduce the heat to medium and cook, uncovered, until thickened, about 15 minutes. Serve over pasta.

Nutrients per serving:
Calories: 145
Fat: 8g
Cholesterol: 0mg
Carbohydrate: 18g
Sodium: 41mg
Protein: 4g
Total dietary fiber: 4g

September & October 2008

Photographer: iStockphoto.com/Albert Wingler

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