| 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
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”