|
|
Fresh Tomato Sauce
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
A simple, no-cook topping that showcases fresh herbs and ripe-from-the-vine tomatoes. Serve over hot or cold pasta with a crisp green salad.
|
 |
|
Diet Types: Low Sodium, Vegan, Vegetarian
|
|
|
Ingredients:
3 tablespoons fresh oregano, chopped3 tablespoons fresh lemon juice2 tablespoons extra virgin olive oil1 teaspoon coriander seeds, crushed1/4 teaspoon salt1/8 teaspoon crushed red pepper3 cloves garlic, minced4 cups diced, seeded tomatoes3 scallions, chopped
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 15 minutes |
|
| Instructions: |
| Combine all ingredients in a bowl.
Allow the flavors to meld for at least 15 minutes. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 117
Calories from Fat 70
|
|
|
% Daily Value*
|
| | Total Fat 8g | 12% | | | Saturated Fat 1g | 6% | | | Mono Fat 5g | | | | Sodium 163mg | 7% | | | Total Carbs 13g | 4% | | | Dietary Fiber 4g | 15% | | | Protein 2g | | | | Iron | 17% | | | Calcium | 7% | | | Vitamin B-6 | 10% | | | Vitamin C | 48% | | | Vitamin E | 8% | | | Vitamin A | 14% | | | Selenium | 3% | | | Manganese | 20% | | | Copper | 10% | | | Zinc | 3% | | | Pantothenic acid | 5% | | | Niacin | 7% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 10% | | | Potassium | 14% | | | Phosphorus | 6% | | | Magnesium | 8% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
