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Corn, Tomato and Red Onion Sauce

  • Yield: 2 cups 1x


  • 1 tbs olive oil or cooking oil of choice
  • 2/3 cup red onion (chopped)
  • 3 medium ripe tomatoes (or 1 12 oz can diced tomatoes)
  • 1 cup corn (or 3 corn on the cob, corn removed)
  • 3 tbs fresh basil (chopped)


  1. Chop the red onion.
  2. Heat a medium-large nonstick pan until it is very hot.
  3. Reduce the heat to medium-high.
  4. Add the oil, then add the onion and sauté the onion until it begins to soften, a couple of minutes.
  5. Wash, trim and cut the tomatoes in half, or drain canned tomatoes.
  6. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
  7. Wash, dry and chop basil.
  8. Stir the corn and basil into the tomato mixture, and season with salt and pepper.
  9. Reduce the heat and cook until the corn is tender.
  10. Serve over Polenta or other pasta dishes.


Source: More Creative Juices by Laurie Lynn Drummond


  • Serving Size: 1/2 cup
  • Calories: 95
  • Fat: 3.91 g
  • Carbohydrates: 15.14 g
  • Protein: 2.44 g
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