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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (extra virgin)
- 1 cup Vidalia onion (or other sweet onion cut into small dice)
- 2 cloves garlic (finely minced)
- 2 Tbsp. carrot (peeled and finely grated with a rasp)
- 2 Tbsp. tomato paste
- 2 tsp. coconut aminos (optional; see Recipe Note #1)
- 28 oz. tomatoes (whole, in juice or sauce, see Recipe Note #2)
- 14 oz. diced tomatoes (drained)
- 8 oz. tomato sauce
- 1/4 tsp. coarse salt (or to taste)
- 1/4 tsp. black pepper (freshly ground, or to taste)
- 1 tsp. dried Italian herbs (optional)
- 1/4 tsp. baking soda (optional; see Recipe Note #3)
- fresh basil (or flat-leaf parsley for garnish, optional; tear basil leaves directly onto individual servings; finely chop parsley)
- cheese alternative (dairy-free, vegan Parmesan, for garnish, optional; see Recipe Note #4)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium540mg23% |
| Potassium1050mg30% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber6g24% |
| Sugars17g |
| Vitamin A80% |
| Vitamin C80% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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