Tomato Sauce

By dashy_65

Cooking Light

APRIL 2000

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• 1/2 cup dry red wine
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (28-ounce) cans whole plum tomatoes, undrained and chopped
• 1 (6-ounce) can tomato paste
• 2 bay leaves

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.

Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.

93 cal, 2.4g fat, 17.1g carbs, 3.3g fiber, 487mg sodium