Name: Cucumber-Tomato Sauce recipe
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

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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

Nutrition Info

114.8 calories carbohydrate: 8.2 g cholesterol: : - fat: 9.2 g fiber: 1.2 g protein: 1 g saturatedFat: 1.3 g servingSize: - sodium: 100.8 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

3 cups

Recipe Note

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.

Alternatives to this recipe

Cucumber-Tomato Sauce