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Prep time: 10 min. Cook time: 30 min.
Time from start to eating: 40 min.
Makes about 3 cups of sauce.
Ingredients
- 1 onion, diced
- 1/4 cup red wine
- 1 small carrot, grated
- 1-2 cloves garlic, pressed
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram (optional)
- 1 28 oz can diced tomatoes
- Sea salt or Herbamare, to taste
Directions
- Put the onion and red wine in a pot on medium-high heat, and cook until the onions are soft. Add the grated carrot, allowing it to soften on the heat. Add the garlic, and let it cook for another couple of minutes until it softens. Sprinkle the herbs into the pot, rubbing them with your fingers. Stir them around to infuse their flavor into the wine.
- Add the tomatoes and some salt, and taste for seasoning. Once you get the right amount of salt, cover the pot and leave it to simmer for 30 min, or longer if you have the time.
- Serve on top of some cooked whole grain pasta, brown rice, quinoa, or as the sauce for a pizza.
Nutrition Facts
Per cup
- Calories 85
- Total Fat 1.2g 2%DV
- Saturated Fat 0.0g 0%DV
- Cholesterol 0mg 0%DV
- Sodium 429mg 33%DV
- Carbohydrates 14.9g 5%DV
- Dietary Fiber 4g 16%DV
- Sugar 7.7g
- Protein 3.2g
- Vitamin A 3846IU 142%DV
- Vitamin C 28.1mg 31%DV
- Calcium 97.3mg 8%DV
- Iron 2.5mg 14%DV