Today’s recipe comes from fellow dietitian, Jean LaMantia. She is a cancer survivor and the author of “The Essential Cancer Treatment Nutrition Guide & Cookbook (published by Robert Rose). This book is great resource for cancer patients and their caregivers. It has solid nutrition advice and great recipes too. I asked Jean to share with me one of the recipes she uses most often in her own home. This is it. It’s a fast, easy, totally delicious tomato sauce. Try it the next time you’re in the mood for pasta. You’ll be glad you did.
Makes about 3 ½ cups (875 mL)
1 tbsp (15 mL) olive oil
2 to 3 cloves garlic, minced
1 small onion, chopped
1 can (28 oz/796 mL) diced tomatoes, with juice
1½ tbsp (22 mL) basil pesto
1. In a deep saucepan, heat oil over medium heat. Add garlic to taste and onion and cook, stirring, for about 5 minutes until softened.
2. Add tomatoes with juice and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until slightly thickened. Stir in pesto and simmer, stirring often, for about 5 minutes to blend the flavours.
3. If desired purée the sauce with an immersion (hand-held) blender for a finer texture.
Tip: Let the minced garlic stand for 10 minutes before cooking to maximize its cancer-fighting properties.
Nutrition Information per serving (1/4 cup/60 mL): 32 calories, 2 g fat, 4 g carbohydrate, 1 g fibre, 1 g protein, 159 mg sodium
P.S. Jean’s website is www.jeanlamantia.com