Ultimate quick-and-easy pasta sauce
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | cup | Chopped onion |
| 4 | Garlic cloves; minced | |
| ½ | cup | Dry red wine OR 2 tablespoons balsamic vinegar |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Chopped fresh basil OR 2 teaspoons dried basil |
| 2 | tablespoons | Tomato paste |
| ½ | teaspoon | Dried italian seasoning |
| ¼ | teaspoon | Black pepper |
| 29 | ounces | Diced tomatoes; canned; drained |
| 2 | tablespoons | Chopped fresh parsley |
Directions
SAUCE
ADDITION
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g; SODIUM 461mg.]
>kitpath@...
Notes: You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve with pasta. *Recipe by Cynthia Nicholson LaGrone.
Recipe by: Cooking Light Sept 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 23, 1998, converted by MM_Buster v2.0l.