Chunky Tomato Sauce

Prep 20 m
Cook 40 m



  1. 1 of 3 Heat olive oil in 4-quart saucepan over medium-high heat. Add onion and garlic; saute 8 minutes or until almost tender. Add green pepper, zucchini, mushrooms and anchovies; saute 8 to 10 minutes or until vegetables are almost tender.
  2. 2 of 3 Stir in chopped tomatoes, tomato paste and sugar. Bring to boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Stir in parsley, vinegar, salt and pepper.
  3. 3 of 3 Spoon sauce into 2 sterilized 1-quart canning jars; seal. Cool slightly on wire racks. Refrigerate for up to 2 weeks.
Nutrition Information for Chunky Tomato Sauce
Servings Per Recipe:
Per Serving: 2 g fiber, 598 mg sodium, 0 g sat. fat, 55 kcal cal., 2 g pro., 9 g carb., 2 g Fat, total, 1 mg chol.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 06/25/2019