How To Make Pasta Sauce With Tomato Sauce

Spaghetti Sauce Made Using Tomato Sauce

2 cans of tomato sauce (along with a few seasonings) can be transformed into a fantastic, flavorful spaghetti sauce that will satisfy the appetites of everyone at your dinner table today! Pasta sauce has never been easier or more economical to make than it is now. Greetings, fellow travelers! Are you managing to stay afloat in the midst of the storms? The economy is struggling right now, and this is true everywhere. I believe that we are all feeling it to some extent. There is now some food hoarding taking place, which has resulted in a slight depletion of the grocery store shelves.

Please accept my sincere wishes that you are doing well and remaining well at this uncertain time.

This is a fantastic dish that my family enjoys, and I hope it will be enjoyed by yours as well.

How To Make Spaghetti Sauce From Tomato Sauce

Step 1Combine in a medium saucepan all of the ingredients listed below:

• Ingredients: two 15-ounce cans tomato sauce
• 2 teaspoons sugar
• 1 teaspoon each oregano, Italian seasoning, salt, and pepper
• 1/2 teaspoon onion powder and garlic powder
• 2 tablespoons olive oil

Step 2Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and cook for 20 minutes. Every few minutes, give it a good stir. Pour the sauce over the cooked pasta and sprinkle with Parmesan cheese, if using.

Recipe Notes

• 1 pound of ground beef, turkey, or sausage can be used to make a meaty sauce. When choosing this option, cook the meat in a pan first, then drain the fat. Cook the remaining ingredients in the skillet according to package directions. Using any or all of the following ingredients will enhance the flavor of the sauce: red pepper flakes, fresh tomato or diced tomato, crushed tomatoes, olive oil, fresh basil or dried basil, grated Parmesan, a few minced garlic cloves, or fresh chopped onions
• If you want a sweeter sauce, add sugar one teaspoon at a time. Refrigerate leftovers in an airtight container to keep them fresh. Use within 4-5 days of purchase

Other Easy Homemade Sauces to Make This Week

Look no farther than this handy list of 18 homemade sauces that may be used right away or frozen for later use if you’re seeking for more easy sauces to prepare from scratch! The sauces included in this collection include savory options such as pizza sauce and marinara sauce, as well as sweet options such as hot fudge sauce and blueberry sauce.

Make Pasta Sauce Using a Can of Tomato Paste

And if you happen to have tomato paste on hand instead of sauce, try this very simple method for converting tomato paste into pasta sauce.

Make Homemade Spaghetti SauceWith Fresh or Frozen Tomatoes

Alternatively, if your pasta has already been cooked and you only need a nice, savory sauce to serve it with, consider creating this fantastic homemade pasta sauce using fresh or frozen tomatoes!

How To Thicken Pasta Sauce

If you produce or acquire a batch of spaghetti sauce and discover that it is thin and lacking in substance, there are several options for repairing the situation. Continue reading for advice on how to produce a thick spaghetti sauce.

Marinara vs Spaghetti Sauce

They’re so similar in texture, color, and flavor that you could almost call them relatives! Let’s get to the heart of the matter and compare and contrast marinara and spaghetti sauce. What exactly are the distinctions?!

Recipes To Make Using Pasta Sauce

Aside from the obvious reason (the incredible FLAVOR! ), my favorite thing about pasta sauce is that it can be used in a variety of different dishes. Here are a few suggestions for how to make the most of it!

• Pasta sauce, aside from the obvious reason (the incredible FLAVOR! ), is one of my favorite dishes since it can be used in a variety of ways. Some suggestions for how to make the most of it are provided below.

OtherRecipes To Make With Tomato Sauce

• Add them to your next batch of scrambled eggs for a delicious breakfast. It may be used in place of pasta sauce on your next serving of spaghetti. Make use of it as an ingredient in your next batch of delicious chili. You could also use it as a salad dressing (trust me, I tried it and it was AMAZING)
• Add it to a bowl of warm mac and cheese for a comfortable meal.

• 30oz tomato sauce
• 2 teaspoons sugar
• 1 teaspoon oregano
• 1 teaspoon Italian spice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

• In a medium-sized sauce pan, combine all of the ingredients and bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20 minutes. Stir the mixture every several minutes. If desired, pour over the cooked pasta and sprinkle with Parmesan cheese over top.

• 1 pound of ground beef, turkey, or sausage can be used to make a meaty sauce. When choosing this option, cook the meat in a pan first, then drain the fat. Cook the remaining ingredients in the skillet according to package directions. Using any or all of the following ingredients will enhance the flavor of the sauce: red pepper flakes, fresh tomato or diced tomato, crushed tomatoes, olive oil, fresh basil or dried basil, grated Parmesan, a few minced garlic cloves, or fresh chopped onions
• If you want a sweeter sauce, add sugar one teaspoon at a time. Refrigerate leftovers in an airtight container to keep them fresh. Use within 4-5 days of purchase
• Make this sauce and use it to top your next Pizza Pasta Bake.

calorie count 65kcal|carbohydrate count 15g|protein count 3g|fat count 1g|saturated fat count 1g| sodium count 1696mg|potassium count 704mg|fiber count 4g|sugar count 11g| vitamin A 921IU| vitamin C 15mg| calcium 44mg| iron 3mg If you enjoyed this dish, please rate it and leave a comment in the section below!

Easy Pasta Sauce Recipe

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

• It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.
• It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.
• The sauce that I’m going to share with you today is not my mother’s.
• How excellent is it, exactly?
• It’s so wonderful that even my mother enjoys it.
• All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

Onions and Garlic

The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:

• Finely dice the onions
• Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
• After the sauce has done simmering, puree it until smooth.

Butter

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.

Dried Basil

I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor.

It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent. If you are unable to detect any scent, it is most likely time to replace the jar.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

Nope! It is not a canning recipe that has been authorized.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 tablespoons dried basil
• Pinch red pepper flakes (about 1/4 teaspoon)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter (about 2 teaspoons)
• 128 ounce can crushed tomatoes
• 1/4 cup water
• 2 tablespoons olive oil

1. The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
2. Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.

Quick Fresh Tomato Sauce Recipe

• 3 quarter-cup salt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 garlic clove, peeled and chopped
• 1 basil sprig
• 1 bay leaf
• 5 pounds tomatoes

Nutritional analysis per serving (5 servings)

• 133 calories
• 6 grams of fat
• 1 gram of saturated fat
• 4 grams of monounsaturated fat
• 1 gram of polyunsaturated fat
• 19 grams of carbs
• 6 grams of dietary fiber
• 12 grams of sugars
• 4 grams of protein
• 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
2. Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.

Super Simple Marinara Sauce

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

• This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
• Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
• After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
• The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
• Dinner is almost ready to be served.
• After experimenting with several other marinara sauce recipes, I came up with this one.
• Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

• This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.

Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

• Italian Chopped Salad
• Basil Pesto
• Vegetable Lasagna
• Hearty Spaghetti with Lentils Marinara Sauce
• Baked Ziti with Roasted Vegetables
• Minestrone Soup
• Italian Chopped Salad

Watch How to Make Marinara Sauce

• Author:
• Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
• Method:Stovetop
• Cuisine:Italian

4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale

Ingredients

• 1-gallon whole peeled tomatoes (28 ounces) in a big can
• 1 medium yellow onion, peeled and halved
• 1 medium yellow onion, peeled and halved
• 2 big garlic cloves, peeled but left whole
• 1 large onion, peeled but left whole
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• A pinch of red pepper flakes (optional
• Eliminate if you are sensitive to spice)
• Salt to taste (if desired)
• Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish

Instructions

1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.

Notes

*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

It’s very wonderful! I blended mine in a blender since I adore smooth, creamy sauces, and I added three garlic cloves because I am a huge fan of the flavor garlic provides. I reduced the amount of onion I used to half and used 3/4 cup skim milk instead of heavy cream to reduce the amount of calories I consumed. It was the addition of Italian flavor that gave the dish an additional kick and zest. It was a great and easy dinner that was served over fresh cheese ravioli and served with a side green salad.

This is a fantastic dish that I will make again and again.

Most helpful critical review

Okay, this is something I’ve done twice already. I’m still not a fan of it. It tastes disgustingly sweet, and the texture is strange due to the chopped tomatoes and the large amount of dry basil in the dish. Maybe I’ll go for something else next time! Make it again and put it in the blender, as suggested by other reviewers. I’m excited to see what happens! I used around 1.5 tablespoons of flour, which really helped thicken it and give it a wonderful consistency that was not runny. However, I must try it with these alterations and without the sugar because I really enjoy the flavor.

• 5star values total 1178
• 4star values total 407
• 3star values total 111
• 2star values total 28
• 1star values total 9.

It’s very wonderful! I blended mine in a blender since I adore smooth, creamy sauces, and I added three garlic cloves because I am a huge fan of the flavor garlic provides. I reduced the amount of onion I used to half and used 3/4 cup skim milk instead of heavy cream to reduce the amount of calories I consumed. It was the addition of Italian flavor that gave the dish an additional kick and zest. It was a great and easy dinner that was served over fresh cheese ravioli and served with a side green salad.

1. This is a fantastic dish that I will make again and again.
2. In my opinion, this is a winner.
3. I also blended it a bit with my hand blender to make it a little smoother, so that it wasn’t too thick but still had texture.
4. It was served on organic spinach fetuccini with sliced spicy Italian sausage on top, which was delicious.
5. Read MoreThis sauce has a wonderful flavor to it—sweet it’s without being overpowering.
6. I believe that by adding flour to taste, you may thicken the sauce without losing too much of its flavor.
7. If flour is included, the amount of spices and tomatoes may need to be adjusted, but the sauce should thicken to a satisfactory consistency.
8. Continue readingAdvertisement It’s incredible how delicious and simple this dish is to create!
9. The only thing I added was a 6 oz.
10. This is something I will cook again and again.

Because I couldn’t find Italian style tomatoes, I used small diced tomatoes and 1 teaspoon of Italian spices.

Delicious served over small penne pasta with shaved parmesan on top of the dish.

One point of contention: this recipe only yielded enough for three meals, not five unless it was intended as a side dish.

1. For the past many years, I’ve made it countless times, both as written in the recipe for a small size and somewhat modified for a much bigger one.
2. This dish is incredibly delectable and always earns positive feedback.
3. Continue readingAdvertisement WOW!
4. So here’s what I came up with.
5. After that, I returned the mixture to the pot and mixed in 3/4 cup nonfat milk (instead of heavy cream) and butter.
6. It wasn’t necessary.
7. What I ended up with was a sauce that tasted like it was loaded with fat and calories, yet it was nearly completely fat free and really nutritious!

It’s a keeper, for sure!

Then I put everything in a blender and blended it all together.

Rather of using heavy whipping cream (as I do with most foods because it has too many fatcalories for us), I used fat-free half-and-half and added freshly grated Parmaggiano cheese!

It was delicious and quite creamy!

Because I didn’t have any Italian diced tomatoes on hand, I just used standard diced tomatoes and seasoned them with Italian spice.

I made it even better by adding red pepper flakes (since my husband loves it spicy) and a little all-purpose flour to thicken it.

• I’m still not a fan of it.
• Maybe I’ll go for something else next time!
• I’m excited to see what happens!
• However, I must try it with these alterations and without the sugar because I really enjoy the flavor.

Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe

• Tomato paste imparts a rich, long-cooked flavor to the finished sauce, giving the impression that it has been simmering on the stove for well over an hour. The use of dried oregano gives the tomato sauce a typical Italian-American taste, while the addition of basil keeps the sauce tasting fresh. Canned whole tomatoes are generally of superior quality than canned crushed or pureed tomatoes
• Nonetheless, they are more expensive.

“I’m using every available burner, as well as a portable burner, and my oven is completely filled,” Kenji wrote to me as he was testing his multi-hour red sauce recipe — a sauce that is well worth the time it takes to make it. However, there are situations when we just do not have the luxury of waiting. We all need a nice sauce every now and again, and we need it in less than an hour. In the meantime, while he was slowly reducing the liquid in the pan, stirring patiently, and painstakingly perfecting his when you have the time red sauce, I was working on a complement to it: an easy version that you can whip up on a weeknight and still have dinner on the table well before it’s time to put the kids (or just your tired old self) to bed.

It is the sweetness and caramelized overtones that distinguish a long-cooked tomato sauce (such as an Italian-American red sauce) from a quick-cooked tomato sauce (such as an Italian pomodoro sauce), rather than the concentration of tomato flavor that distinguishes the latter.

Using a combination of tomato paste (which we gently sear in olive oil, bringing out even more caramelized notes) and lots of garlic cooked to a delicious golden brown, a hint of red pepper flake spice, and the woodsy flavor of dried oregano, I created a sauce that tastes long-cooked and rich.

Start with Aromatics

Vicky Wasik is the host of Serious Eats. I start with garlic cloves that have been smashed with the flat side of a knife and add them to a little amount of olive oil to taste. In order to avoid burning the garlic when it is put to a hot pan, I start them together cold and gradually increase the heat until the garlic begins to softly bubble and sizzle in the oil. After that, I sprinkle a generous amount of red pepper flakes on top. The amount of dried chile flakes you use will vary depending on how hot your flakes are (in my experience, the heat level of dried chile flakes is quite varied) and how spicy you want your sauce to be.

Once the garlic has begun to develop a light golden color, I add the dried oregano, which will infuse the oil with its volatile tastes as well as the garlic’s golden hue.

Layer in Tomato Flavor

Vicky Wasik is the host of Serious Eats. When the oregano is quite fragrant and the garlic is a bit more deeply golden in color, I add a can of tomato paste to finish the dish. Because it has already been significantly reduced, tomato paste is useful in imparting some of the taste of a long-cooked sauce to a rapid sauce like this. At first, the paste will be hard to work with and will resist cooking in the oil. However, after a few minutes of stirring and mashing, the tomato paste will soften and become more evenly distributed throughout the oil.

As soon as the paste has been cooking for a few minutes in the oil, it is time to add the tomatoes.

Vicky Wasik is the host of Serious Eats.

For those who don’t have access to an immersion blender, or who want a chunkier sauce, you may either smash the tomatoes by hand before adding them to the pot, or you can crush them in the pot using a potato masher.

Final Additions

Over a low heat, I simmer the sauce for approximately 30 minutes, just long enough to let the flavors to merge together while the sauce cooks down a little. A few of basil sprigs give a fresh note to balance out the cooked-down tomato and woodsy dried-oregano taste, which is otherwise dominant. Two tablespoons of melted butter, added towards the conclusion of the cooking process, will provide a touch of dairy sweetness to cut the pure tomato taste of the sauce. Despite the fact that it’s wonderful, I consider this to be an optional step.

I believe my fictional nonna would be pleased with me.

• A generous sprinkle of red pepper flakes
• 1 teaspoon (2g)dried oregano
• 3 tablespoons (50g)tomato paste
• 2 (28-ounce)canswhole peeled tomatoes
• 1 big sprigbasil
• Kosher salt
• 2 tablespoons (1 ounce, or 28g)unsalted butter(optional)

1. To make the oil and garlic sizzle, mix them in a big saucepan over a relatively low heat until the garlic begins to very lightly sizzle. Cook, stirring constantly, until the garlic is just beginning to turn a light golden color, about 3 minutes. Remove from heat and set aside. Continue to simmer, stirring constantly, for 1 minute after adding the oregano. Chef Vicky Wasik from Serious Eats demonstrates how to heat tomato paste until it is softened and well integrated with the oil, around 3 minutes. Chef Vicky Wasik of Serious Eats demonstrates how to add canned tomatoes and their liquids to a saucepan over medium-high heat, bring to a moderate simmer, then decrease the heat to maintain a gently simmer. In a blender fitted with an immersion blade, puree the tomatoes until they are smooth. (Alternatively, you may use a potato crusher to smash the tomatoes, or you can crush the tomatoes by hand before putting them to the saucepan.) According to Vicky Wasik of Serious Eats, add the basil and cook, stirring regularly, until the sauce has reduced somewhat and tastes rich, around 30 minutes. Season with salt to taste. Serious Eats / Vicky Wasik
2. Remove basil before serving. Stir in the butter, if you’re using it, until it’s melted. Use the sauce straight immediately, or allow it to cool to room temperature before transferring it to airtight containers and refrigerating or freezing it for up to 5 days or up to 6 months. Vicky Wasik is the author of Serious Eats.

Special equipment

Blender with an immersion spout (see note)

Notes

In order to achieve a more rustic, chunky texture, or if you don’t have an immersion blender, you can either hand-crush the whole tomatoes with their juices before adding them to the pot, or smash them in the pot with a potato masher; however, keep in mind that this will result in chunks of crushed garlic remaining in the sauce.

This Recipe Appears In

Leave the canned goods at the door! When compared to running to the shop for store-bought marinara sauce, this homemade tomato marinara sauce may be prepared in less time and with less work. by:Scaron The most recent update was made on May 7, 2018.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 clove minced garlic
• 1 (6 oz) container tomato paste
• 1 1/2 cups water
• 1 teaspoon Italian seasoning Season with salt and pepper to taste
• A pinch of table sugar

Steps

• 1In a medium saucepan, heat the olive oil over medium heat until shimmering. Cook until the garlic is slightly softened, about a minute or two
• Remove from the heat. 2In a large saucepan, combine the tomato paste, water, Italian seasoning, salt, pepper, and sugar. Stirring periodically, bring the mixture to a boil over medium heat. 3Reduce the heat to low, cover, and cook for 10 minutes. Using your taste buds, adjust the seasoning to your liking. 4Serve

Nutrition Information

This recipe does not have nutritional statistics available.

More About This Recipe

• Making Use of Tomato Paste When I was a kid, I could always count on my grandmother’s pantry to have a few little cans of tomato paste on hand. She would use it in sauces and stews and cook with it. There are also a few of cans of paste in my cabinet these days, which you can always count on. This versatile ingredient is a go-to for quick recipes because of its versatility. What is Tomato Paste, and how does it work? Tomato paste is a purée of tomatoes that has been condensed to a great degree. It is created by simmering peeled and seeded tomatoes for many hours, allowing most of the liquid to be cooked out of the tomatoes. It provides a concentrated concentration of tomato taste in a thick, compact package. Alternatively, it can be produced at home and frozen for later use, or purchased prepackaged in cans or tubes for convenience. A decent recipe may be found in Preserving Summer’s Bounty, which is available on Amazon. In What Applications Can Tomato Paste Be Used? It is an excellent component for incorporating tomato taste into a range of recipes, from sauces and soups to pasta dishes. Due to the fact that it is quite thick (thus the term “paste”), it should be blended with water (or broth) before cooking. This helps to loosen it up and turn it into a sauce. One fantastic application for tomato paste is in the preparation of a quick marinara sauce, such as my Easy, Fast Tomato Marinara. This sauce goes well with pasta, ravioli, and other dishes. In addition, it may be used to dip mozzarella sticks or to top a chicken parmigiana. It produces a smooth sauce, which some people prefer to a chunky sauce. By putting a can of chopped tomatoes (don’t drain them!) and a can of tomato paste in a skillet with spices, you may give it a chunkier texture. Bring the water to a boil, reduce the heat, and serve. Recipes for Tomato Paste & Tomato Sauce Are you looking for more fantastic uses for tomato paste? Take a look at these: Soup with Fresh Tomatoes Chipotle Chili for Meat Lovers Sauce de Tomate et de Pistou She blogs at Sarah’s Cucina Bella about family-friendly meals and healthy family living. Sarah W. Caron (also known as scaron) is a food writer, editor, and blogger who writes about family-friendly foods and healthy family living.

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Easy Spaghetti Recipe

This quick and easy 10 minute Spaghetti Recipewill quickly become your new favorite spaghetti meal to serve on a regular basis throughout the week. Simple ingredients like tomato sauce, garlic, and Parmesan come together to create a million-dollar spaghetti dish on a budget! Ground turkey spaghetti, chicken alfredo, and Tuscan chicken pasta are just a few of the simple pasta dishes that can compete with any upscale Italian restaurant supper! This quick and easy spaghetti dish came up as a result of one of those situations when I didn’t know what to prepare for dinner and needed something that everyone would enjoy.

Simple materials and steps were used to create the finest spaghetti I’d ever tasted.

There are no long-simmering sauces or expensive restaurant bills; instead, save your money and your time by making a better version at home instead!

Why MakeEasy Spaghetti with Tomato Sauce?

• So delicious: The flavors of this spaghetti blend together so well that no one would know it was cooked with basic canned tomato sauce. Easy: Spaghetti can be prepared in 10 minutes, which is ideal for a hectic weeknight or at the conclusion of a long day. More time to relax in your pajamas with a bottle of wine
• More time to read a book. Dinner as a whole: Alternatively, a basic spaghetti and sauce meal may be served with a side of salsa
• You can even serve turkey meatballs or even a side of turkey breast roast. Budget-friendly. It’s good to treat yourself to a delicious dinner every now and then, but it’s even nicer to be able to enjoy the same excellent meal for a fraction of the price.

Instant Pot spaghetti is a quick and easy pasta dish that is similar to Instant Pot spaghetti. I’m a little fascinated with Instant Pot recipes, so I’m always on the lookout for new ways to reinvent classic dishes in the pressure cooker!

Ingredients for Easy Spaghetti Recipe

• Spaghetti: Any type of spaghetti will suffice. Whole wheat or whole grain is my preferred choice since it offers more fiber and minerals. Please keep in mind that the nutritional statistics for this wonderful spaghetti dish will be different if you use standard white pasta. Gluten-free spaghetti, such as brown rice, quinoa, and other similar grains, will also work, although it will cook more quickly than wheat. So keep an eye on it to avoid a mushy mess
• Tomato sauce (also known as tomato paste): There are so many tomato products available on the market these days, both in cans and jars, that I find myself getting lost in the aisle as well! To some extent, this explains why I simply purchase a 12-pack of organic low-sodium canned tomato sauce from Costco and use it in every dish. The other reason is that alternative tomato-based products are prohibitively expensive to purchase. To make delicious spaghetti, you’ll need a can of tomato sauce that says “tomato sauce” on the label and is inexpensive and preferably low in salt. That means there will be no “sauce” for spaghetti, no “sauce for pizza,” no “sauce for pasta,” and no “marinara sauce.” “Tomato sauce” is all there is to it.
• Parmigiano-Reggiano cheese: Pre-grated Parmesan cheese in a shaker contains cellulose as a filler, which is why it is so popular. It is not a true Parmesan cheese, as the name implies. Furthermore, it does not have the same freshness. If you want to make this fast spaghetti dish, I highly recommend using a block of fresh parmesan and grating it yourself.

Keeping the Parmesan block safe. Refrigerate or freeze the remainder for up to 2-3 months if it isn’t used right away.

Allow to defrost before using for pasta salad or lentil soup or roasted cauliflower when needed, grating as needed. I strongly advise using fresh and genuine Parmesan cheese; not only does it taste better, but it also elevates the restaurant-quality of this easy meal!

• This recipe calls for a lot of minced garlic, which gives it the same flavor as a handmade spaghetti sauce. Extra virgin olive oil and fresh garlic: You’ll need enough of minced garlic in this recipe, which gives it the same flavor as a homemade spaghetti sauce. Dried oregano, sea salt, and freshly ground pepper: All that is required is a basic spice to be added to the sauce.

How to Make Spaghetti with Tomato Sauce

This simple spaghetti dish is made in a single pot, saving you time and effort. I adore my 6-quart Dutch oven for just this reason! What’s the deal with all the salt? Don’t be concerned. You will not be consuming the recommended 2.5 tablespoons of salt. Not only does salted water boil more quickly than unsalted water, but it also imparts a tremendous amount of flavor to the pasta and prevents it from sticking together.

• Prepare the spaghetti by filling a large Dutch oven or pot 3/4 full with cold water and bringing it to a boil. Toss in 2 teaspoons salt and the pasta. Using tongs, separate the pasta a few times during the first 2 minutes of cooking to ensure that it does not stay together. Continue to boil, uncovered, for another 5 minutes, or until the pasta is al dente, tossing periodically.

Tips for preparing gluten-free spaghetti include the following:

• It cooks a little more quickly than wheat, so keep an eye on it. It has a tendency to cling, so mix often and rinse well with cold water after draining. During cooking, it causes the water to become murky, which is normal.

• Drain the pasta: Towards the conclusion of the cooking time, test the spaghetti for doneness by taking one strand onto a dish with tongs. Do not overcook until the meat becomes overly tender. Cooked pasta with a little of bite is the secret to a delicious pasta dish. Drain the water through a colander.

How To Tell When Pasta is Done

You might be familiar with the ancient technique of throwing spaghetti against a wall to test if it sticks. That’s something you shouldn’t do. In any case, it is a fantastic method to identify whether anything is overdone! The only way to know for sure is to put it to the test along the road, and that’s something you should do. Take one out, blow on it, or run it under cold water to cool it down, and then bite into it with both teeth! Generally speaking, if it’s palatable with a bite (but not undercooked and hard), it’s done.

• Cook the garlic: Return the saucepan to medium heat and add the olive oil, 4 garlic cloves, and oregano. Cook for about 5 minutes, stirring constantly. Cook for 20 seconds, stirring regularly, until the sauce is thick. Garlic cooks quickly and may easily burn, so don’t take your eyes off the pan. Turn the heat down to a minimum. In a separate bowl, combine the drained pasta and tomato sauce together with the remaining 1/2 teaspoon salt, pepper, and 1 additional fresh garlic clove: Gently stir until the mixture is completely warmed through. The addition of 1 clove of fresh garlic at the end is mandatory. a sprinkle of parmesan cheese. Then put it on the table immediately

Optional Add-In’s and Variation

• Olives: I enjoy adding pitted Kalamata olives to garlicky pasta dishes, such as thischicken and whole wheat spaghetti, to bring out their flavor. They’re simple to use because they come in a jar and provide zest as well as a somewhat acidic, salty flavor. I don’t even slice them
• I just throw them away. To add extra protein to this healthy spaghetti dish, use cooked chicken breast that has been shredded or cubed, or tasty leftovers of honey garlic chicken or lemon chicken. Also, try crockpot chicken spaghetti
• It’s delicious. Meat sauce made with ground beef: For great spaghetti with meat sauce, use fresh or frozen ground beef in the sauce. Cook the meat first, then add the sauce
• This is the preferred method. Ground turkey: Pre-cooked ground turkey with salt & pepper would suffice!. Make a spaghetti squash casserole with ground turkey and tomato sauce to serve as a side dish. Anchovies or sardines: Please don’t label me as “strange,” but I enjoy salty tinned fish with my pasta dishes. It’s really good! It must be the European in me that is causing this
• Spice it up: If you enjoy your pasta meals with a little kick, toss in a few red pepper flakes before serving. Alternatively, if you can get hot tomato sauce, use it instead. Low carb: Make only the sauce and serve it over spaghetti squash for a low carb option.

Tips for Best Results

• In order to keep the spaghetti together: As soon as you first add the spaghetti to the saucepan of boiling water, hold it for 20 seconds before pushing in the remainder of the pasta until it has softened completely. Cook until the pasta is al dente: No one likes soggy spaghetti, after all. Adding salt to the water: In order to get taste and nonstick outcomes
• Customize: You may customize the dish with whichever flavors or ingredients you choose. Immediately after preparing: But don’t forget to savor the leftovers the next day. Preparing garlic: turn off the heat before adding the garlic so that it cooks with residual heat rather than being burned.

FAQs

What is the best way to prepare a quick spaghetti recipe? Easily! Cook the pasta until it is al dente, then drain. Cook the aromatics and seasonings in the same pot as the pasta, then add the tomato sauce and stir to combine. Sprinkle the cheese on top and serve. The situation does not become any more straightforward. What can I put in plain pasta to make it more interesting? Spaghetti with a little amount of butter and parmesan cheese is a favorite of children everywhere. Give them a bowl of it and they’ll be ready to go with a healthy spaghetti meal that’s very simple.

• You may use any type of meat you like, whether it’s ground beef, ground chicken, or even some sausage.
• Spaghetti is a fantastic blank canvas on which you can add any number of delicious things.
• Because the directions on the package of the spaghetti you’re using may differ, it’s always a good idea to double-check them.
• The pasta I used for this dish was whole wheat spaghetti, which I cooked for a total of 7 minutes.
• There are a couple of methods for accomplishing this, the first of which is to utilize salty water.
• Some individuals believe that adding a few drops of olive oil to the boiling water makes a difference, but others believe that doing so should be prohibited.
• Al dente is a direct translation of the Italian phrase “to the tooth,” which literally translates as “to the tooth.” Something about it doesn’t quite ring true now, does it?

That is to say, the pasta will still have a bit of bite to it after being cooked. While neither mushy or squishy when eaten into, it is also not raw when uncooked, as is the case with most uncooked foods. Just a tad underdone, to be honest.

Serving Recommendations

salad: Serve the nutritious spaghetti meal with Parmesan cheese and a chopped salad on the side as an accompaniment. This is the finest, most affordable spaghetti I’ve ever had anywhere! Quality comparable to that of a restaurant at home: What’s a meal of spaghetti without some wonderful crusty bread with olive oil dip or these cauliflower bread sticks and a glass of red wine to go with it, anyway?

Making Healthy Spaghetti Recipe in Advance

Store spaghetti leftovers in an airtight jar in the refrigerator for up to 2 days after cooking. Freeze: Do not allow yourself to become frozen. Reheat: Place the ingredients in a saucepan with a splash of water and bring to a low boil.

More Healthy Pasta Recipes

• A 12ozany pasta uncooked
• 15ozcan tomato sauce low sodium
• 2tbpolive oilextra virgin
• 5 big garlic cloves chopped
• 2 1/2 teaspoons salt
• Freshly ground black pepper to taste
• 2 teaspoons dried oregano
• Cheese grated from parmesan cheese

• Fill a large Dutch oven or saucepan 3/4 of the way with cold water and bring it to a rolling boil. Toss in 2 teaspoons salt and the pasta
• Using tongs, separate the pasta a couple of times during the first 2 minutes of cooking. This will guarantee that the spaghetti does not become tangled. Cook the pasta, uncovered, for a further 5 minutes, or until it is al dente, stirring often. While cooking, check to see if the food is done. Do not overcook until the meat becomes overly tender. The trick to making delicious pasta is to cook it until it is firm. Using a strainer, drain the spaghetti
• Return the saucepan to a medium heat and add the olive oil, 4 garlic cloves, and oregano. Stir well to combine. Turn the heat down to a bare minimum. Continue to stir frequently for 20 seconds. Add the drained pasta, tomato sauce, remaining 1/2 teaspoon salt, black pepper, and 1 garlic clove and toss until well combined. Gently stir until the mixture is well warmed. Gently stir until the mixture is well warmed. Serve immediately after sprinkling with Parmesan cheese if desired. In my opinion, this is the greatest inexpensive and somewhat nutritious spaghetti I’ve ever had anywhere.

Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.

• Spaghetti: Any type of spaghetti will suffice. Whole wheat or whole grain is my preferred choice since it offers more fiber and minerals. Please keep in mind that if you use standard white pasta, the nutritional values for this wonderful spaghetti dish will be altered. Preparing gluten-free spaghetti is as follows: Brown rice, quinoa, and other similar grains will work. Please keep in mind that it cooks a little faster and holds together a little better than wheat. So keep an eye out for a mushy mess, mix frequently, rinse well with cold water after draining, and remember that murky water is fine. What is the best way to tell when pasta is done? One piece of pasta should be placed on a dish, allowed to cool for 30 seconds, and then tasted. A fork may easily cut through the pasta if it is done
• If not, it is finished. Tomato sauce (also known as tomato paste): Good spaghetti may be made using a can of inexpensive tomato sauce labeled “tomato sauce” and a few other ingredients. Sodium should be kept to a minimum. That means there is no “spaghetti sauce,” “pizza sauce,” or “pasta sauce.” There is also no “marinara sauce.” “Tomato sauce” is all there is to it. Others, on the other hand, will function as well
• Citric acid is included in pre-grated Parmesan cheese in a shaker, which is used to keep the cheese from sticking to the shaker. It is made of finely ground wood chips. It is not a true Parmesan cheese, as the name implies. Furthermore, it does not have the same freshness. I strongly advise using fresh and genuine Parmesan cheese
• But, why so much salt? Don’t be concerned. 2.5 tablespoons of salt will not be consumed by you. It is critical to cook spaghetti with salt in order to prevent the noodles from sticking together. In addition, to enhance the flavor of the dish during cooking
• Garlicky spaghetti is made even better by the addition of pitted Kalamata olives. Because they are pre-made in a jar, they are simple to use and add zest and flavor. I don’t even slice them
• I just throw them away. Chicken: Cooked chicken that has been shredded or diced for added protein. Check out my Instant Pot chicken breast recipe–really it’s simple. Ground turkey (also known as turducken): Ground turkey that has been pre-cooked and season with salt and pepper would suffice. Additionally, it increases the protein content. Anchovies or sardines: Please don’t label me as “strange,” but I enjoy salty tinned fish with my pasta dishes. So far, so good

More information and FAQs may be found in the recipe article. a serving size of 2 cups|397 calories|71 grams of carbohydrates|14 grams of protein|8 grams of fat|1 gram of saturated fat|Sodium: 596 milligrams|Potassium: 198 milligrams|2 grams of fiber|3 grams of sugar|1 milligram of vitamin C|49 milligrams of calcium|3 milligrams of iron The recipes and photos on this website are the property of ifoodreal.com. If you copy and paste a recipe from another website or social media platform (including Facebook), you will be breaking the law.

15 Minute Tomato Paste Pasta Sauce

Are you out of marinara sauce in a jar? When you prepare this simple recipe with canned tomato paste and a few other components, you’ll never need to buy it again. Not only is it cost-effective, but it is also really tasty. If you’re anything like me, you probably resort to topasta when you’re short on time or don’t have the stamina to prepare a whole supper. Not only is it filling, but it also appeals to even the pickiest of diners. But don’t be concerned if you forgot to pick up a bottle of spaghetti sauce while you were at the store.

Go to the following page:

• The reasons why you’ll enjoy this dish
• The following sections are included: ingredients, instructions, variations, serving suggestions, storage and freezing, FAQ, and More recipes for simple pasta sauces
• The recipe
• Observations

Why you’ll love this recipe

• The reasons why you’ll enjoy this dish are as follows: The following sections are included: ingredients, instructions, variations, serving suggestions, storage and freezing, and frequently asked questions. Other quick and easy sauce recipes are available on our website. A recipe is a set of instructions. Observations and feedback

Ingredients

Using balsamic vinegar to offset the acidity of the tomatoes may seem counterintuitive, but it actually works. In the event that you do not have any on hand, you can omit it. Alternatively, if the sauce is too sour, a pinch of organic sugar can be added. You may also use a dash of your favorite red wine as an alternative. The tastes of this sauce are enhanced by the addition of fresh herbs such as parsley or basil. Italian parsley However, if they are not accessible, simply leave them out. There is no need to add any additional dry herbs.

Instructions

1. Garlic should be sautéed in olive oil. Combine the tomato paste, water, Italian seasoning, and bay leaf in a mixing bowl. Bring the mixture to a low boil, then decrease the heat to a low setting and simmer
2. Season with salt and pepper to taste, then add a splash of balsamic vinegar to finish

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Variations

If you want to experiment with other flavors, consider adding chopped olives, capers, and/or crushed red chili flakes to the sauce during the last few minutes of simmering.

This will change it into a vegan Puttanesca sauce that is similar to the original.

Serving suggestions

You can use this simple vegetarian spaghetti sauce to serve with any of your preferred pasta shapes. Additionally, you may serve it with noodles made from wheat, rice, corn, quinoa, lentils, chickpeas, or a combination of these ingredients. It can be served as part of a complete meal with a vegetable side dish or salad, such as one of these favorites:

Storing and freezing

Any leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Leave a small amount of space at the top of a glass container before placing the cover to freeze the food. Before using the container, defrost it in the refrigerator overnight or until it has thawed to room temperature. For more information about freezing, see the USDA’s Freezing and Food Safety website.

FAQ

What is tomato paste, and how does it work? Tomato paste is a thick tomato concentration that is created by boiling tomatoes for hours then straining off the skins and seeds. Tomato paste is used in a variety of dishes. It is available in two forms: cans and tubes. What is the difference between tomato sauce in a can and tomato paste in a jar? Tomato sauce is made from pureed tomatoes that have been cooked. It isn’t as thick as the concentrated paste, but it is still substantial. What’s the difference between marinara sauce and spaghetti sauce, and how do you make them?

Spaghetti sauce is a term that refers to spaghetti sauces that incorporate meat or vegetables in addition to noodles.

More easy pasta sauce recipes

For even more ideas, join theVegan Mediterranean Diet RecipesFacebook community, which offers support, inspiration, and a good time. Thanks in advance for giving this dish 5 stars if you enjoy it. ★★★★★

Recipe

• 1 tablespoon olive oil
• 2 cloves chopped garlic
• 1 can tomato paste (6 ounces)
• 112 cups water
• 1 teaspoon Italian spice (or replace dried oregano or basil)
• 1 bay leaf
• Salt and pepper to taste
• 1 teaspoon olive oil a squirt of balsamic vinegar, (see notes)
• 12-16 ounces cooked pasta, to be used as a serving dish
• Optional: fresh Italian parsley or basil, torn or chopped, for garnishing the dish

• In a medium saucepan, heat the olive oil over medium heat until shimmering. Add the garlic and cook for approximately 30 seconds, or until it is fragrant. Combine the tomato paste, water, Italian seasoning, and bay leaf in a large mixing bowl. Bring to a low boil, then reduce the heat to a medium simmer and cook for 10 minutes, stirring regularly. Turn off the heat and remove the pot from the stove. Remove the bay leaf and set it aside. Season the sauce with salt and pepper to taste once it has been simmered. Stir in a splash of balsamic vinegar until everything is well-combined. Toss with cooked pasta until well combined. Fresh Italian parsley or basil can be garnished on top if desired.

The nutritional information is for the sauce only. They do not include the pasta, which is an additional cost. If balsamic vinegar is unavailable, omit it from the recipe or replace it with a sprinkle of organic sugar if the sauce is too sour. You may also use a dash of your favorite red wine as an alternative. Alternative ingredients: For simple modifications, try adding sliced olives, capers, and/or crushed red chili flakes to the pot during the last few minutes of boiling. The sauce may be kept covered and refrigerated for up to 5 days or frozen for up to 3 months if there is any left over.

Before using the container, defrost it in the refrigerator overnight or until it has thawed to room temperature.

calories: 69kcal|carbohydrates: 9g|protein: 2 g|fat: 4g|saturated fat: 1g|sodium: 341mg|potassium: 444mg|fiber: 2g|sugar: 5 g|vitamin A: 659IU|vitamin C: 10mg|calcium: 29mg|iron: 2mg|nutrients: iron, calcium, and iron The nutritional information provided is simply an estimate.

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