| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
|
6 |
servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 2 |
|
Cloves garlic; chopped |
| 1 |
md |
Onion; chopped |
| 28 |
oz |
Canned tomatoes; (Italian or plum), mashed or pureed |
| 1 |
c |
Water; or broth |
| 1/4 |
c |
Tomato paste |
| 1 |
tb |
Dried parsley |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Pepper; freshly ground |
INSTRUCTIONS
Heat oil in a heavy saucepan. Sauté garlic and onion 3 minutes or until
limp. Stir in tomatoes, water and tomato paste. Add parsley, salt, oregano,
thyme, basil, cloves and pepper; stir well. Bring to a boil, reduce heat
and simmer, stirring occasionally, 1 hour or until sauce in reduced by a
quarter.
Makes 6 servings (3 cups)
Each serving (1/2 cup) 1 Fruits & Vegetables Choice. WW Points = 1
Carbohydrate 9g, Protein 2g, Fat 1g, 53 Calories, Fiber 2.3
NOTES : Serve this as a meatless sauce over Whole Wheat Noodles. Crumbled,
cooked meat or meatballs can be simmered along with the sauce if a more
substantial meal is preferred. **I use this sauce over boneless and
skinless chicken thighs baked in the oven.(Helen) Typed into MC format and
WW points added (6/11/99) by hdeacey@sympatico.ca
Recipe by: Source: Choice Cooking Canadian Diabetes Assn.
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Jun 12,
1999, converted by MM_Buster v2.0l.
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