Yellow Tomato Pasta Sauce

1. heat olive oil and all spices and basil in saute pan.

2. cut up tomatoes; any size is fine.

3. simmer on low for an hour.

4. tomatoes will start to break down.

5. stir and press them while they cook.

6. Cook for about ten minutes if you are pressed for time or an hour for full flavor.

7. pour or toss over pasta.

8. top with good quality shaved italian cheese.

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Nutrient	Quantity
Total fats	54.0616 g
Protein	0.439 g
Carbohydrates	3.0634 g
Energy	490.4255 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4191 g
Water	2.0848 g
Aspartic acid	0.0515 g
Calcium, Ca	10.537 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	118.221 g
Fiber, total dietary	0.4625 g
Fatty acids, total saturated 22:0	0.0701 g
Carotene, beta	66.405 g
Niacin	0.0434 mg
Vitamin A, RAE	5.5905 g
Arginine	0.058 g
Riboflavin	0.0058 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0019 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.0784 g
Sodium, Na	2.3545 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6786 g
Total lipid (fat)	54.0616 g
Manganese, Mn	0.1854 mg
Fructose	0.0078 g
Proline	0.0393 g
Fatty acids, total saturated 16:0	6.105 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	1.1727 g
Choline, total	1.5661 mg
Sugars, total	1.1918 g
Serine	0.0145 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.0601 g
Vitamin B-6	0.032 mg
Selenium, Se	0.4328 g
Ash	0.1383 g
Fatty acids, total saturated 18:1 undifferentiated	38.4961 g
Pantothenic acid	0.0318 mg
Phenylalanine	0.0158 g
Copper, Cu	0.0314 mg
Betaine	0.259 mg
Thiamin	0.0086 mg
Methionine	0.0035 g
Iron, Fe	0.5694 mg
Carbohydrate, by difference	3.0634 g
Phosphorus, P	9.3655 mg
Folate, total	2.284 g
Tocopherol, gamma	0.5268 mg
Lycopene	0.23 g
Alanine	0.0172 g
Valine	0.0191 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	5.2832 g
Glycine	0.0156 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0043 g
Fatty acids, total saturated 14:0	0.0005 g
Zinc, Zn	0.0765 mg
Isoleucine	0.0127 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	5.7045 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0268 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	111.7905 IU
Folate, DFE	2.284 g
Tryptophan	0.0034 g
Vitamin C, total ascorbic acid	0.3786 mg
Phytosterols	120.522 mg
Galactose	0.0071 g
Fatty acids, total polyunsaturated 18:1 c	0.009 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.014 g
Vitamin K (phylloquinone)	42.6927 g
Fatty acids, total saturated	7.477 g
Histidine	0.0069 g
Fatty acids, total monounsaturated	39.411 g
Threonine	0.0107 g
Folate, food	2.284 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	1.2075 g
Vitamin E (alpha-tocopherol)	7.7874 mg
Magnesium, Mg	4.463 mg
Lysine	0.0169 g
Potassium, K	40.5485 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0061 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 teaspoon	4.5885	1.1477	0
Salt	0.5 teaspoon	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Olive oil	0.25 cup	477.36	0	54
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Basil	4 leaves	0.46	0.053	0.0128
red pepper flake	0.5 teaspoon	0	0	0
yellow tomato	5	0	0	0