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Ingredients
- 1 tsp extra virgin olive oil
- 1 c. minced onion
- 4 x garlic cloves chopped
- 1/2 c. dry red wine Or possibly 2 Tbsp. balsamic vinegar
- 1 Tbsp. sugar
- 1 Tbsp. minced fresh basil Or possibly 2 tsp. dry basil
- 2 Tbsp. tomato paste
- 1/2 tsp dry Italian seasoning
- 1/4 tsp black pepper
- 29 ounce canned diced tomatoes liquid removed
- 2 Tbsp. minced fresh parsley
Directions
- Heat oil in a saucepan or possibly large skillet over medium-high heat. Add in onion and garlic; saute/fry 5 min. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 min. Stir in parsley.
- Yield: 3 c. (serving size: 1 c.). [CALORIES 126 (l6% cff); FAT 2.3g;
- Notes: You can substitute crushed or possibly whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve with pasta.*Recipe by Cynthia Nicholson LaGrone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 3 servings | |
| Calories 147 | |
| Calories from Fat 19 | 13% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 489mg | 20% |
| Potassium 779mg | 22% |
| Total Carbs 24.16g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 14.38g | 10% |
| Protein 3.62g | 6% |
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