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Ingredients
2 tablespoons olive oil
½ cup finely diced celery
½ cup finely diced green pepper
1 bay leaf
1 large clove garlic, minced
1 ½ teaspoons dried basil
1 teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 dashes Tabasco sauce
4 cups canned tomatoes, with their juice
1 tablespoon tomato paste
3 tablespoons chopped parsley
Nutritional analysis per serving
4 grams carbs; 40 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 230 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large skillet and saute the vegetables for 5 minutes or until soft. Add the bay leaf, garlic, herbs, salt and pepper, Worcestershire and Tabasco. Cook over low heat for 3 minutes, or until all ingredients are combined.
- Step 2
Chop the tomatoes and add to the skillet with their juice. Cook gently until the sauce begins to thicken, about 20 minutes.
- Step 3
Stir in the tomato paste. Cook 5 minutes. Add the parsley and stir well. Serve over Basic Texas Meat Loaf.
Private Notes