Tomato Sauce (pasta sauce)

By McCarleyRHLAC

1 pt per serving

Ingredients

• 1 tsp olive oil
• 1 medium leek(s), finely chopped (white part only)
• 1 clove(s) (medium) garlic clove(s), minced
• 1/2 tsp dried oregano
• 28 oz canned diced tomatoes
• 6 oz fat-free evaporated milk
• 2 Tbsp basil, fresh, finely chopped
• 1/8 tsp table salt, or more to taste
• 1/8 tsp black pepper, freshly ground, or to taste

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 1

Instructions
Heat oil in a large saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, until soft, about 1 to 2 minutes. Stir in oregano; cook 45 seconds. Add tomatoes and bring to a simmer; partially cover pan and simmer 3 to 5 minutes.


Puree sauce in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.

Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper. Yields about 3/4 cup per serving.