Canyon Ranch Blog

Fresh Tomato, Olive and Caper Sauce

Nutrition Information (per serving)

2 g
460 mg
7 g
1 g
2 g
0 mg

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

  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.

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