Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Tomatoes; canned |
| 1 tablespoon | Garlic; chopped |
| ¼ teaspoon | Thyme; dried |
| 1 tablespoon | Margarine |
| 2 tablespoons | Olive oil |
| ¾ cup | Green pepper; chopped |
| 1 tablespoon | Basil |
| 1 pounds | Spaghetti |
| ¾ cup | Onion; chopped |
| ¼ teaspoon | Red hot pepper flakes |
| Pepper; black | |
| 1 | Bay leaf |
1. Heat the oil in a saucepan and add the onion, garlic, green pepper and crushed hot red pepper. Cook, stirring often, for about 5 minutes.
2. Add the tomatoes, bay leaf, thyme and a generous grinding of pepper.
Bring to a boil and simmer 20 minutes.
3. Spoon mixture into the container of a food processor. Blend to a fine puree. Add the basil. Reheat. Swirl in the margarine. Serve over spaghetti This sauce freezes well.
Per serving: 569 Calories (kcal); 12g Total Fat; (19% calories from fat); 17g Protein; 99g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
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