Cucumber-Tomato Sauce
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Description
This fresh vegetable sauce can be used in place of other sauces, such as traditional spaghetti sauce. It has a sweet fresh taste to it, but is still recognizable as a tomato product. My recommended use is over pasta or with a meat product. In my opinion the sauce is relatively filling and not to be considered a light meal.
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1 cup chopped roma (plum) tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 4 ½ teaspoons white sugar
- ¼ teaspoon salt
- ½ cup chopped red bell pepper
- 2 cups diced cucumber
Directions
- 1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.
Nutrition Facts
serving: 3 cups
calories: 114.8 kcal
carbohydrates: 8.2 g
protein: 1 g
saturated fat: 1.3 g
sodium: 100.8 mg
fiber: 1.2 g
sugar: 5.5 g