Fresh Tomato, Olive and Caper Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
40
protein 
2 g
sodium 
460 mg
carbohydrates 
7 g
fat 
1 g
fiber  
2 g
cholesterol 
0 mg
Servings 
6
Ingredients 

¼ cup diced carrots
¼ cup diced celery
¼ cup diced onion
1 cup vegetable stock
1 Tbsp diced garlic
1½ cup diced tomatoes, about 4 med
¼ cup tomato paste
1 Tbsp chopped fresh basil
1 tsp chopped fresh oregano
¼ bay leaf
3 Tbsp chopped kalamata olives
3 Tbsp rinsed and drained capers

Instructions 
  1. Spray a large sauté pan with nonstick vegetable spray. Sauté carrots, celery and onions over medium heat until onions begin to turn translucent. Add vegetable stock and bring back to a simmer. 
  2. Reduce heat to low and add remaining ingredients. Simmer for 15 minutes. Add additional vegetable stock if sauce becomes too thick.
  3.  Serve ½ cup over pasta.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.