** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Saute onion and garlic until onion is softened.
3. Stir in flour and paprika until well blended; cook for 1 minute.
4. Stir in reserved liquid from tomatoes. Cook, stirring constantly, until sauce is slightly thickened, about 2 minutes.
5. Add tomatoes and pepper; quarter tomatoes with kitchen shears.
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Dietary Notes:
This recipe is very low-sodium with 46.25mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0.25g per serving, low-cholesterol with 0mg per serving and low-calorie with 27 per serving
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Garlic, Onion allergies.