8 tomatoes, ripe
1 tablespoon vegetable oil
½ cup onion, chopped
½ cup green pepper, chopped
¼ cup carrot, thinly sliced or shredded
½ teaspoon oregano, dried
2 teaspoons garlic, minced or ½ teaspoon garlic powder
Pepper, to taste
6 cups pasta, cooked
6 tablespoons Parmesan cheese, grated
Fresh Tomato Sauce
Servings: 6
Ingredients:
Directions:
- Wash the ripe tomatoes. Cut out stem ends. Chop into small pieces and set aside in a large bowl.
- In a large pan, heat the oil over medium high heat. Add onion, green pepper, carrots and garlic. Stir-fry until tender, about three minutes.
- Add seasonings and tomatoes. Bring to a gentle boil.
- Lower heat and simmer gently, uncovered, until tomatoes turn to a sauce, about 40 minutes. Serve over freshly cooked pasta.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Fresh Tomato Sauce
Servings: 6
Ingredients:
8 tomatoes, ripe
1 tablespoon vegetable oil
½ cup onion, chopped
½ cup green pepper, chopped
¼ cup carrot, thinly sliced or shredded
½ teaspoon oregano, dried
2 teaspoons garlic, minced or ½ teaspoon garlic powder
Pepper, to taste
6 cups pasta, cooked
6 tablespoons Parmesan cheese, grated
Directions:
- Wash the ripe tomatoes. Cut out stem ends. Chop into small pieces and set aside in a large bowl.
- In a large pan, heat the oil over medium high heat. Add onion, green pepper, carrots and garlic. Stir-fry until tender, about three minutes.
- Add seasonings and tomatoes. Bring to a gentle boil.
- Lower heat and simmer gently, uncovered, until tomatoes turn to a sauce, about 40 minutes. Serve over freshly cooked pasta.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
6 serving per container
Serving size 1/2 cup sauce, 1 cup pasta
| Amount Per Serving | ||
|---|---|---|
| Calories | 240 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 105mg | 5% | |
| Total Carbohydrate 41g | 15% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 10g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 84mg | 6% | |
| Iron 3mg | 15% | |
| Potassium 549mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.