Jiffy tomato sauce

Yield: 1 servings

Measure Ingredient
2 Cloves garlic minced
½ cup Hot water
1 teaspoon Sugar
⅛ teaspoon Red pepper flakes
¼ cup Olive oil
1 teaspoon Salt
1 teaspoon Dried basil crumbled
1 13 oz can tomato puree
1 teaspoon Dried organo crumbled

Microwave garlic in oil in uncovered, microwave safe 2 quart casserole on high 2 minutes until golden. Add tomato puree, hot water, salt sugar, basil, oregano and red pepper flakes. Cover with wax paper and microwa on high seven to eight minutes, stirring at half time, until bubbly. Stir again. Re cover and microwave on medium nine to ten minutes, stirring at half time, until flavors mellow. Adjust salt as needed and serve. Makes about one quart.

Per serving: 641 Calories (kcal); 55g Total Fat; (72% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 3606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 11 Fat; ½ Other Carbohydrates

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