Tuesday, January 17, 2012

Tomato Basil Sauce with Leeks and Mushrooms

Everyone must have a delicious and healthy homemade tomato sauce recipe in their repertoire. For me, this is the perfect one. It's unbelievably flavorful, low in fat and calories, simple, and versatile. The leek and mushroom combination is an incredible addition to the traditional flavors giving this sauce a subtly unique flavor. You can use this sauce on anything from pasta and spaghetti squash to chicken parmesan and lasagna so it's a good idea to always have a batch stashed in your fridge or freezer.

1 tablespoon Extra Virgin Olive Oil
2 medium Leeks
5 ounces sliced Baby Bella Mushrooms
3 cloves Garlic, minced
1 teaspoon Kosher Salt
1/4 teaspoon Crushed Red Pepper Flake (optional)
2 14-ounce cans Diced Tomatoes (no salt added variety)
1 tablespoon Fresh Thyme Leaves (approx. 2 sprigs)
1 cup packed Basil Leaves
1/4 teaspoon Dried Oregano
2 teaspoons Sugar (preferably sugar in the raw)
Freshly Ground Pepper, to taste

Heat olive oil over medium heat in a large skillet, preferably non-stick. Peal away the top layer of leaves and trim the very top of each leeks to remove the tough ends. Slice leeks lengthwise in 1/4 to 1/2 inch disks (should yeild about 1 1/2 cups sliced). Add leeks to the heated oil and cook, stirring occasionally, for about 4 minutes. Add the sliced mushrooms and cook for another 5 minutes. Add salt, red pepper flake, and garlic to pan. Cook, stirring frequently, for 1 minute. Add all remaining ingredients to the leeks and mushrooms. Simmer sauce over medium-low heat for 15 minutes, uncovered. Cover skillet with lid and continue simmering for about 20 minutes.

Servings: 4 Serving Size: 1 cup, 120 calories per serving 
**Use this sauce in any recipe that calls for marinara or tomato sauce
**For a simple and healthy pasta dish, combine 1 1/2 cup cooked 100% Whole Wheat Pasta, 1 cubed and roasted eggplant, and 2 cups of sauce. Serves 2; 325 calories per serving
**The picture shown also features my Fennel and Parmesan Meatballs!

No comments:

Post a Comment