6 55 118
Ingredients Minutes Calories
Prep Cook Servings
5 min 50 min 6
Health Highlights


1 tbsp Olive Oil, Extra Virgin
8 clove(s) Garlic
4 leaf Basil, fresh (torn into small pieces)
2 can(28oz) Crushed tomatoes canned
2 tsp Salt
2 tsp Balsamic vinegar


In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.

Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.


*To store: cool the sauce to room temperature before storing. It will keep in a covered container in the refrigerator for up to 2 weeks, and it will keep in a covered freezer-safe container for up to 3 months.

Nutrition Facts

Per Portion

Calories 118
Calories from fat 27.3
Calories from saturated fat 4.1
Total Fat 3.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 1141 mg
Potassium 795 mg
Total Carbohydrate 20.7 g
Dietary Fiber 5.1 g
Sugars 0.3 g
Protein 4.6 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources