Easy Low Carb Pizza Sauce (And Pasta Sauce Base)

1. 1. Place tomato paste in a small mixing bowl. Add water, using some of the water to rinse the last of the paste out of the cans. Stir well. (I whisk it with a fork.).

2. 2. Add seasonings and stir again. You will have a very thick pizza sauce; add more water if you like a thinner sauce.

3. 3. Refrigerate leftovers up to one week; freeze for up to a year.

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Nutrient	Quantity
Total fats	1.905 g
Protein	15.1468 g
Carbohydrates	66.2301 g
Energy	288.415 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0346 g
Water	488.3413 g
Aspartic acid	2.3233 g
Calcium, Ca	155.168 mg
Lutein + zeaxanthin	436.048 g
Fiber, total dietary	14.7868 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	3665.231 g
Niacin	10.7045 mg
Vitamin A, RAE	315.049 g
Arginine	0.3806 g
Riboflavin	0.5508 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0039 g
Glutamic acid	7.2429 g
Sodium, Na	207.261 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0084 g
Total lipid (fat)	1.905 g
Manganese, Mn	1.0985 mg
Fructose	20.0443 g
Proline	0.3102 g
Fatty acids, total saturated 16:0	0.3178 g
Sucrose	1.0386 g
Choline, total	132.5717 mg
Sugars, total	41.6708 g
Serine	0.4464 g
Fatty acids, total saturated 18:0	0.0622 g
Vitamin B-6	0.8095 mg
Selenium, Se	18.4631 g
Ash	9.8954 g
Fatty acids, total saturated 18:1 undifferentiated	0.2547 g
Pantothenic acid	0.553 mg
Phenylalanine	0.4598 g
Copper, Cu	1.2803 mg
Betaine	1.5233 mg
Thiamin	0.2158 mg
Methionine	0.098 g
Iron, Fe	10.6539 mg
Carbohydrate, by difference	66.2301 g
Phosphorus, P	292.635 mg
Folate, total	41.99 g
Tocopherol, gamma	1.8494 mg
Lycopene	97797.6 g
Alanine	0.4697 g
Valine	0.3225 g
Fatty acids, total saturated 18:2 undifferentiated	0.6898 g
Glycine	0.3451 g
Carotene, alpha	112.285 g
Glucose (dextrose)	19.6105 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	2.266 mg
Isoleucine	0.3203 g
Maltose	0.952 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	0.7278 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.4493 g
Tocotrienol, alpha	0.0908 mg
Vitamin A, IU	6318.031 IU
Folate, DFE	41.99 g
Tryptophan	0.1084 g
Vitamin C, total ascorbic acid	75.1359 mg
Phytosterols	4.025 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0369 g
Fatty acids, total saturated 20:0	0.0011 g
Starch	0.748 g
Tyrosine	0.2348 g
Vitamin K (phylloquinone)	40.6426 g
Fatty acids, total saturated	0.3911 g
Histidine	0.2496 g
Fatty acids, total monounsaturated	0.267 g
Threonine	0.4668 g
Folate, food	41.99 g
Cryptoxanthin, beta	142.278 g
Vitamin E (alpha-tocopherol)	15.291 mg
Magnesium, Mg	152.159 mg
Lysine	0.4772 g
Potassium, K	3508.461 mg
Cystine	0.1631 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	0.75 teaspoon	3.129	0.6943	0.0105
Paprika	1 teaspoon	6.486	1.2418	0.2965
Water	1 cup	0	0	0
Tomato paste	2 cans	278.8	64.294	1.598
Italian seasoning	1 tablespoon	0	0	0