| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg02 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 8 |
oz |
Mushrooms; chopped |
| 2 |
|
Cloves garlic; minced |
| 28 |
oz |
Canned tomatoes |
| 8 |
oz |
Canned tomato sauce |
| 1/2 |
c |
Water; (optional) |
| 1/2 |
c |
Dry TSP |
| 1/4 |
c |
Red wine; (optional) |
| 1 |
ts |
Oregano |
| 1 1/2 |
ts |
Basil |
| 1/2 |
ts |
Rosemary; crushed |
| 1/2 |
ts |
Fennel seed; crushed |
| 1/4 |
ts |
Crushed red pepper |
INSTRUCTIONS
Saute the onion, mushrooms and garlic in a large nonstick saucepan
over medium heat. Add a little water if necessary to prevent sticking.
Pur.e the canned tomatoes (with their liquid) in a blender and add
them to the onion mixture.
Add the remaining ingredients to the saucepan and stir well. Simmer
over medium heat about one-half hour to allow the flavors to blend.
Serve over pasta.
Yield: 6 cups (12 servings) Serving size: 1/2 cup
Per serving: 42 calories, 0 g total fat (0 g sat fat), 4 g pro, 8 g
carb, 2.2 g fiber, 225 mg sodium, 0 mg cholesterol Exchanges: 1-1/2
vegetable
Recipe by: http://soyfoods.com/SimplySoy/ 3/99
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