| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces | 8 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Finely chopped onion |
| 3 | Cloves garlic, minced | |
| 5 1/2 | c | Seeded chopped tomato, (1-3/4 pounds) |
| 1/4 | c | Chopped fresh basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add tomato and remaining ingredients; stir well, and bring to a boil. Reduce heat to medium-low, and cook, uncovered, for 10 minutes or until reduced to 4 cups, stirring occasionally. Yield: 4 cups (serving size: 1/2 cup). Per serving: 48 Calories; 2g Fat (35% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 144mg Sodium Serving Ideas : Serve over pasta. NOTES : Keep a pint of this sauce in your freezer for a quick fix with pasta. It's also great with grilled poultry or steak, as a pizza topping, or spooned over polenta or eggs. Recipe by: Cooking Light, Sept 1994, page 94 Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
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