- Heat olive oil on medium low and then add tomato paste and cook, stirring until the olive oil begins to turn orangey-red.
- Add all the onion, garlic, oregano and cook for 3-5 minutes
- Add the diced tomatoes, drained and mix, also smashing the tomatoes until the sauce is smoother.
Banner Image:
EggplantPeanutRollup-SBS.jpg
Teaser Image:
EggplantPeanutRollup-SBS.jpg
Ingredients:
1 (15-ounce) can diced tomatoes, no-salt-added, drained
3 tablespoons extra virgin olive oil
3 tablespoons tomato paste, no-salt-added
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon salt
Nutrition:
Calories: 70, Total Fat: 5g, Saturated Fat: 0.5g, Sodium: 300mg, Carbohydrate: 5g, Fiber: 1g, Total Sugar: 2g, Added Sugar: 0g, Protein: 1g
Author:
An Oldways recipe, adapted from Spice Trekkers and Escoffier, created in Partnership with The Peanut Institute peanut-institute.org
Dietary choice:
Vegetarian Vegan Gluten-free
