Tomato-Herb Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for Chicken and Veggie Lasagna
Makes 5 cups
|Olive oil cooking spray|
|1-1/2||cups chopped onions (about 2 medium)|
|4||cloves garlic, minced|
|1||tablespoon dried basil|
|1||teaspoon dried oregano|
|1/2||teaspoon dried tarragon|
|1/4||teaspoon dried thyme|
|2-1/2||pounds ripe tomatoes, peeled and cut into wedges|
|1||pound ground chicken, cooked, crumbled and drained|
|1/4||cup no-salt-added tomato paste|
|1/2||teaspoon black pepper|
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add onions, garlic, basil, oregano, tarragon and thyme; cook and stir about 5 minutes or until onions are tender.
- Add tomatoes, chicken, water and tomato paste; heat to a boil. Reduce heat to low and simmer, uncovered, about 20 minutes or until sauce is reduced to 5 cups. Stir in salt and pepper.
|Serving Size:||1/4 cup|
|Calories from Fat||15 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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