Directions:
- Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
- Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.14 Kcal (193 kJ) | ||
| Calories from fat | 37.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Sodium | 7.57mg | 0% | |
| Potassium | 53.54mg | 1% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.2mg | 29% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 147.07 Kcal (616 kJ) | ||
| Calories from fat | 121.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 6% | |
|---|---|---|---|
| Sodium | 24.12mg | 0% | |
| Potassium | 170.63mg | 1% | |
| Total Carbs | 6.38g | 1% | |
| Sugars | 2.82g | 4% | |
| Dietary Fiber | 1.35g | 2% | |
| Protein | 0.86g | 1% | |
| Vitamin C | 42.6mg | 22% | |
| Vitamin A | 1mg | 11% | |
| Iron | 16.4mg | 29% | |
| Calcium | 25.6mg | 1% | |
* 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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