| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Pasta, Sauce, Cooking lig, Lowfat |
3 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
c |
Chopped onion |
| 4 |
|
Garlic cloves; minced |
| 1/2 |
c |
Dry red wine OR 2 tablespoons balsamic vinegar |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chopped fresh basil OR 2 teaspoons dried basil |
| 2 |
tb |
Tomato paste |
| 1/2 |
ts |
Dried italian seasoning |
| 1/4 |
ts |
Black pepper |
| 29 |
oz |
Diced tomatoes; canned; drained |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
SAUCE
ADDITION
Heat oil in a saucepan or large skillet over medium-high heat. Add onion
and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine
through tomatoes), and bring to a boil. Reduce heat to medium, and cook,
uncovered, about 15 minutes. Stir in parsley.
Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g;
SODIUM 461mg.]
>kitpath@earthlink.net
Notes: You can substitute crushed or whole tomatoes for the diced. Crushed
will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve
with pasta. *Recipe by Cynthia Nicholson LaGrone.
Recipe by: Cooking Light Sept 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 23,
1998, converted by MM_Buster v2.0l.
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