| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Moosewood, Ingredient | 1 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | c | Onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 1/4 | ts | Salt |
| 2 | ts | Fennel; ground |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 1/3 | c | Red wine |
| 3 | c | Canned tomatoes; undrained (28 oz) |
| Salt and pepper; to taste |
INSTRUCTIONS
In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil. Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste. Per serving: 327 Calories; 11g Fat (33% calories from fat); 9g Protein; 42g Carbohydrate; 0mg Cholesterol; 2304mg Sodium kitpatH nov97 Recipe by: Moosewood Restaurant Low-Fat Favorites
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