Tomato wine sauce

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

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