Tomato Sauce

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* Exported from MasterCook *

 

Tomato Sauce

 

Recipe By :Cooking Light, April 2000

Serving Size : 8 Preparation Time :0:00

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

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.

 

2. Add wine and remaining ingredients, and bring to a boil. Reduce heat, and

simmer for 30 minutes. Remove bay leaves. Yield: 8 cups

(serving size 1 cup).

 

NOTE: This sauce will freeze well for up to 3 months. Place it in an airtight

container or zip-top plastic bag and freeze.

 

CALORIES 93 (23% from fat); FAT 2.4g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN

3.3g; CARB 17.lg; FIBER 3.3g; CHOL 0mg; IRON 2.4mg;

SODIUM 487mg; CALC 77mg

 

Source:

" Marge Perry and Jill Melton "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 by Southern Living Inc. "

Yield:

" 8 cups "

 

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Per serving: 45 Calories (kcal); 2g Total Fat; (42% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 144mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Canned tomatoes and other standard pantry ingredients team up for a

quick tomato sauce that'll beat the jarred variety any

day. Use it anywhere you might use store-bought, such as on pasta, in lasagna,

or over polenta. You can vary the spices in this

sauce according to your taste. Try adding some red pepper flakes if you like it

spicy.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0