POMODORO SAUCE WITH SPAGHETTI

By JoyceW-2

PointsPlus Value: 6

Yields 1 cup of spaghetti and about 3/4 cup sauce per serving.

Ingredients

• 1 tablespoon margarine
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 3 pounds tomatoes, ripe, Beefstea or other large tomatoes, seeded and diced
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup basil
• 2 tablespoons parsley
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teapoon nutmeg
• 1/4 teaspoon black pepper
• 6 cups cooked whole wheat spaghetti, kept hot

Preparation

Step 1

Melt the margarine in a large saucepan over medium heat. Add the onion and garlic, cook, stirring often, until softened, about 3 minutes.

Add the tomatoes; cook, stirring frequently, until they begin to break down, about 4 minutes. Pour in the broth, then add the basil, parsley, salt, thyme, nutmeg, and pepper.

Bring the mixture to a boil, reduce the heat, and simmer, uncovered, very slowly for 30 minutes, until somewhat thickened, stirring once in a while.

Pour the sauce into a large blender or a food processor fitted with the chopping blade, working in batches if necessary. Puree, then return to the saucepan and heat over medium heat or pour into plastic containers. Cool to room temperature then freeze.