Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 1 cup | Onion; finely chopped |
| 2 \N | Cloves garlic; minced |
| ¼ teaspoon | Salt |
| 2 teaspoons | Fennel; ground |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Dried basil |
| ⅓ cup | Red wine |
| 3 cups | Canned tomatoes; undrained (28 oz) |
| \N \N | Salt and pepper; to taste |
In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil. Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste.
Per serving: 327 Calories; 11g Fat (33% calories from fat); 9g Protein; 42g Carbohydrate; 0mg Cholesterol; 2304mg Sodium kitpatH nov97
Recipe by: Moosewood Restaurant Low-Fat Favorites