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

Reviews

MARKETPLACE RECOMMENDATIONS

FROM OUR PARTNERS