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
- 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.
An Oldways recipe, adapted from Spice Trekkers and Escoﬃer, created in Partnership with The Peanut Institute peanut-institute.org
Total Fat: 5g
Saturated Fat: 0.5g
Total Sugar: 2g
Added Sugar: 0g