INGREDIENTS

INSTRUCTIONS

Makes 4 cups (8 servings)
Most commercial tomato sauces are loaded with sodium. Make a huge batch of
this sauce when canned Italian tomatoes are on sale and freeze in 1- and
2-cup portions. If you want a chunky sauce, don't press the sauce through
the sieve. We've deliberately omitted the herbs and spices from this sauce
to keep it versatile. As you use the sauce, stir in basil and oregano for
Italian recipes, chili powder and cumin for a Mexican flavor, or even brown
sugar and vinegar for a barbecue sauce.
1. In a large nonstick skillet, heat the oil. Add the onions; cook,
stirring as needed, until softened, about 5 minutes. Add the garlic; cook,
stirring, 1 minute. Stir in the tomatoes and salt; cook until thickened,
about 15 minutes.
2. Transfer to a blender or food processor and puree. Transfer to a sieve
and press through with a spatula. Refrigerate, covered, up to 1 week, or
freeze up to 3 months.
SERVING PROVIDES: 1 Fruit/Vegetable.
PER SERVING: 48 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 90 mg Sodium, 8 g Total Carbohydrate, 3 g Dietary Fiber, 2 g
Protein, 41 mg Calcium . 0 POINTS
Recipe by: Weight Watchers Versatile Vegetarian
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”