In a small bowl steep basil and oregano in white wine for 10 minutes.
In a large skillet over medium-high heat, saut. onion and garlic in olive
oil for 5 minutes, stirring frequently. Add tomatoes and tomato paste, then
steeped herbs and wine. Cover and cook 15 minutes.
Remove sauce from heat and puree in a blender or food processor. Sauce may
be used on pizza or over pasta.
Per serving: 30 Calories; 1g Fat (34% calories from fat); 1g Protein; 4g
Carbohydrate; 0mg Cholesterol; 18mg Sodium
NOTES : Yield: About 3 cups. A good, low-fat pizza sauce is a must for the
healthy cook. The secret to the flavor of this, which uses very little oil,
is steeping the dried basil and oregano in wine before cooking. This simple
step draws out the flavor of the herbs -- the sauce tastes as if it had
been cooking for hours.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 5,
1998
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