Tomato wine sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Onion; finely chopped |
| 2 | 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) |
| Salt and pepper; to taste | ||
Directions
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