This easy Mediterranean Diet recipe for Italian Farmhouse Chunky Tomato Sauce is so full of flavor it almost doesn’t need pasta (but I highly recommend some)! And because I use a lot of sauce and a small amount of pasta when I eat it, it is low in calories yet filling and immensely satisfying. Mushrooms, spinach, tomatoes, parsley and garlic means this sauce is packed with anti-inflammatory polyphenols, antioxidants, and vitamins.
I like to serve this with a simple salad topped with
traditional Greek dressing or a side of roasted cauliflower.
This recipe makes a good amount of sauce so there are usually leftovers. I have used the leftovers in a Greek lasagna and a hearty chili.
Italian Farmhouse Tomato Sauce
1/4 cup extra virgin olive oil 2 onions, chopped 2 red peppers, chopped 10 ounces package Portobello mushrooms, sliced 10 ounces package fresh spinach (baby or regular), de-stemmed and chopped 1 bunch parsley, stems removed and chopped 28 ounces can diced tomatoes 28 ounces can pureed tomatoes 5 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 2 tsp honey 2 tsp balsamic vinegar salt and pepper, to taste In a large thick-bottomed pot, heat olive oil on medium heat. Add onions and peppers. Sauté for a few minutes. Add mushrooms. Sauté for a few minutes. Add spinach and parsley. Sauté until greens are wilted. Add tomatoes and all other ingredients. Bring to a boil and then simmer for at least a half an hour, stirring occasionally. This can be on a low heat for an hour or more. The longer the better!
Calories: 210 kcal Carbohydrates: 28 g Protein: 7 g Fat: 10 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 1 g Sodium: 415 mg Potassium: 1284 mg Fiber: 8 g Sugar: 16 g Vitamin A: 6920 IU Vitamin C: 105 mg Calcium: 173 mg Iron: 6 mg