Spaghetti sauce (1 point)

Yield: 6 servings

Measure Ingredient
1 teaspoon Vegetable oil
2 \N Cloves garlic; chopped
1 medium Onion; chopped
28 ounces Canned tomatoes; (Italian or plum), mashed or pureed
1 cup Water; or broth
¼ cup Tomato paste
1 tablespoon Dried parsley
1 teaspoon Salt
½ teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Dried basil
¼ teaspoon Ground cloves
¼ teaspoon Pepper; freshly ground

Heat oil in a heavy saucepan. Sauté garlic and onion 3 minutes or until limp. Stir in tomatoes, water and tomato paste. Add parsley, salt, oregano, thyme, basil, cloves and pepper; stir well. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour or until sauce in reduced by a quarter.

Makes 6 servings (3 cups)

Each serving (½ cup) 1 Fruits & Vegetables Choice. WW Points = 1 Carbohydrate 9g, Protein 2g, Fat 1g, 53 Calories, Fiber 2.3 NOTES : Serve this as a meatless sauce over Whole Wheat Noodles. Crumbled, cooked meat or meatballs can be simmered along with the sauce if a more substantial meal is preferred. **I use this sauce over boneless and skinless chicken thighs baked in the oven.(Helen) Typed into MC format and WW points added (6/11/99) by hdeacey@...

Recipe by: Source: Choice Cooking Canadian Diabetes Assn.

Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@...> on Jun 12, 1999, converted by MM_Buster v2.0l.

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