Diabetes Forecast

Italian Tomato Sauce

Per Serving

Italian Tomato Sauce

Makes: 5 (makes 2 1/2 cups)
Serving Size: 1/2 cup
Calories 85
Fat 4.5 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 11 g
Fiber 3 g
Sugars 6 g
Cholesterol 0 mg
Sodium 240 mg (without added salt)
Protein 2 g
Choices: Starch 1
  • Makes: 5 (makes 2 1/2 cups)
  • Serving Size: 1/2 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes


1 1/2 Tbsp. olive oil
1 med. onion, chopped
2 garlic cloves, minced
1 med. carrot, peeled and diced
1/2 cup minced fresh flat-leafed parsley
1 can (28 oz.) whole tomatoes with the juice
Kosher salt and fresh-ground black pepper to taste
pinch sugar
3 Tbsp. minced fresh basil


  1. Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, and carrot, and sauté them very gently for 10 to 12 minutes, or until soft.
  2. Add the parsley to the sautéed 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.
  3. 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.
  4. Serve over cooked pasta.*
*Rigatoni pictured is not included in nutritional analysis.

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