Tuscany Sauce

Difficulty | Serves 4 | Book 3

Tuscany Sauce recipe
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1 teaspoon crushed garlic (in jar)
1 onion diced
1 cup capsicum diced
1 cup celery diced
1 cup zucchini diced
1 cup mushrooms sliced
cooking spray
1 x 410g can no-added-salt tomato puree
1 x 415g can no-added-salt crushed tomatoes
2 tablespoons no-added-salt tomato paste
1 teaspoon dried basil
2 teaspoons salt-reduced chicken stock powder
pepper

Per serveSauce only
FatTotal0.5g
Saturated0g
Fibre5.0g
Protein4.9g
CarbsTotal16.6g
Sugar12.3g
Sodium213mg
Kilojoules363 (cals 87)
GI RatingLow

Method

  1. Sauté garlic and vegetables in a large saucepan that has been generously coated with cooking spray for 3 minutes, stirring frequently.
  2. Add all other ingredients and simmer 10 minutes, stirring occasionally. Pepper to taste.

 

NOTE: Serve with pasta or for a lower carb count use glass noodles. Not included in nutritional information.

Suitable to be frozen.

 

 

Dietitian's tip

Packed with a variety of vegetables – this dish provides many vitamins and minerals. It is a good source of Vitamin K, Thiamine, Riboflavin, Niacin, Potassium, Manganese, Dietary Fibre, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.

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