Directions:
- Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, and carrot, and saute them very gently for 10-12 minutes, or until soft.
- Add the parsley to the sauteed vegetables, and continue to cook for 2 more minutes. Add the tomatoes with the juice to a large bowl. Using your hands, crush the tomatoes coarsely.
- Add the tomatoes to the skillet, and raise the heat to medium-high. Cook until the liquid evaporates, about 20 minutes, and the sauce looks thick. Season with salt, pepper, and a pinch of sugar. Add in the basil, and cook for 1 minute.
- Serve over cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.02 Kcal (440 kJ) | ||
| Calories from fat | 48.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 8% | |
|---|---|---|---|
| Sodium | 26.08mg | 1% | |
| Potassium | 612.71mg | 13% | |
| Total Carbs | 13.01g | 4% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 41.4mg | 69% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 40.78 Kcal (171 kJ) | ||
| Calories from fat | 18.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 8% | |
|---|---|---|---|
| Sodium | 10.13mg | 1% | |
| Potassium | 237.94mg | 13% | |
| Total Carbs | 5.05g | 4% | |
| Sugars | 3.09g | 32% | |
| Dietary Fiber | 1.28g | 13% | |
| Protein | 1.08g | 6% | |
| Vitamin C | 16.1mg | 69% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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