| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | New, Vegtime7 | 8 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | Green onions, coarsely | |
| chopped | ||
| white and green parts | ||
| 2 | Cloves garlic, minced | |
| 2 | t | Dried oregano |
| 1/4 | t | Sugar |
| 28 | oz | Canned whole tomatoes in |
| juice | ||
| Chopped and juices reserved | ||
| 1/2 | c | Loosely packed fresh |
| parsley coarsely chopped | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
MAKES 4 CUPS VEGAN This rich red sauce is ready in under 30 minutes. Keep the ingredients on hand for a quick meal and you'll never feel the need for a prepared sauce again. In large saucepan, heat oil over medium heat. Add green onions and garlic and cook, stirring often, until onions are soft, about 5 minutes. Stir in oregano and sugar. Add tomatoes with juice and simmer just until slightly thickened, about 10 minutes. Remove from heat and add parsley. Season with salt and pepper. PER 1/2 CUP SERVlNG: 43 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 5G CARB.; 0 CHOL.; 215 MG SOD.; 1G FIBER. Converted by MC_Buster. By Kathleen <[email protected]> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 64 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 267.8mg
Potassium: 297.8mg
Carbohydrates: 6.8g
Fiber: 2.3g
Sugar: 2.9g
Protein: 2.1g