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Chunky Tomato Sauce

 

Ingredients

  • 1 md Onion; Chopped (About 1 Cup)
  • 3 s Cloves Garlic; Minced Or
  • 2 tss olive oil
  • 28 ozs Undrained Canned Tomatoes
  • 2 tss Dried Basil Or
  • 2 1/2 tbs Chopped Fresh Basil
  • 1/4 ts Dried Oregano Or
  • 1/2 ts Chopped Fresh Oregano
  • 1 tb Chopped fresh parsley
  • Salt And Black Pepper; To

Directions

  • In a heavy, nonreactive pan, saute the onions and garlic in the oil for about 10 minutes on medium heat, until translucent
  • Stir often to prevent sticking
  • Drain the tomato juice into the sauteing onions
  • With a knife, chop the tomatoes right in the can and add them to the onions, or use your hands to squeeze them directly into the cooking pan
  • Stir in the basil, oregano, and parsley
  • Simmer, uncovered, for about 15 minutes, until the sauce has thickened
  • Add salt and pepper to taste
  • NOTES : Because this is such a useful all-purpose sauce, you may want to double the recipe - but no need to double the oil
  • The 2 teaspoons will be enough! Tightly sealed, it will keep refrigerated for at least a week and frozen for several months
  • Recipe by: Moosewood Restaurant Low Fat Favorites Posted to EAT-LF Digest by "Eileen & Cat" on Sep 28, 1998,

Yields 1 Serving

Nutrition Info

  • Singular Yield Unit: 1 Serving (800g)
  • Total Calories: 21.00
  • Total Fat: 2.28
  • Calories From Fat: 21.00
  • Total Fat Pct: 0.03
  • Sat Fat: 0.32
  • Sat Fat Pct: 0.02
  • Mono Fat: 1.65
  • Poly Fat: 0.24
  • Trans Fat: 0.07
  • Cholesterol: 0.00
  • Cholesterol Pct: 0.00
  • Sodium: 2.19
  • Sodium Pct: 0.00
  • Potassium: 22.46
  • Potassium Pct: 0.01
  • Total Carbs: 0.25
  • Total Carbs Pct: 0.00
  • Dietary Fiber: 0.13
  • Dietary Fiber Pct: 0.01
  • Sugar: 0.12
  • Protein: 0.13
  • Protein Pct: 0.00

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