Source: Everyday Food
Yield: 2 cups
- 1 can (28 ounces) whole peeled tomatoes
- 4 garlic cloves, minced
- 2 tablespoons olive oil
In a food processor, puree tomatoes.
In a saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes.
Refrigerate for up to three days; freeze for up to 3 months.
Per serving (½ cup): 109 calories; 7g fat (1g saturated fat); 2g protein; 9g carbohydrates; 2g fiber.