Yield: 6 servings
|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|
|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.