| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
7 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Chopped onion |
| 1 |
ts |
Dried whole rosemary, crushed |
| 4 |
|
Cloves garlic, crushed |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 14 1/2 |
oz |
No-salt-added whole tomatoes, (1 can) undrained and chopped |
| 1/4 |
c |
Finely chopped fresh basil |
INSTRUCTIONS
Heat oil in a medium saucepan over medium heat. Add onion, rosemary, and
garlic; saute. 3 minutes. Add sugar and next 3 ingredients; cook,
uncovered, over medium heat 10 minutes, stirring frequently. Remove from
heat; stir in basil. Yield: 1-3/4 cups (serving size: 1/4 cup).
Per serving: 40 Calories; 2g Fat (45% calories from fat); 1g Protein; 5g
Carbohydrate; 0mg Cholesterol; 85mg Sodium
Serving Ideas : Serve with breadsticks.
NOTES : The calorie-and-fat problem is not so much with bread as it is with
what you slather on it. Instead of butter or olive oil, try this classic
tomato sauce. It contains only 2 grams of fat per 1/4 cup, a fraction of
the 12 to 13 grams found in butter or olive oil.
Recipe by: Cooking Light, Sept 1994, page 112
Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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