| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cooking lig, Lowfat, Pasta, Sauce | 3 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1 | c | Chopped onion |
| 4 | Garlic cloves, minced | |
| 1/2 | c | Dry red wine OR 2 |
| tablespoons balsamic | ||
| vinegar | ||
| 1 | T | Sugar |
| 1 | T | Chopped fresh basil OR 2 |
| teaspoons dried basil | ||
| 2 | T | Tomato paste |
| 1/2 | t | Dried italian seasoning |
| 1/4 | t | Black pepper |
| 29 | oz | Diced tomatoes, canned |
| drained | ||
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g; SODIUM 461mg.] >kitpath@earthlink.net Notes: You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve with pasta. *Recipe by Cynthia Nicholson LaGrone. Recipe by: Cooking Light Sept 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 23, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 729.9mg
Potassium: 1249.4mg
Carbohydrates: 32.6g
Fiber: 11g
Sugar: 14.9g
Protein: 8.9g