Tomato Sauce



4 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 41
Caloriesfromfat 26 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 7.3 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 89 mg
Calcium 48 mg


2 teaspoons olive oil
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 bay leaves
1 garlic clove, minced
1/2 cup water
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped


Heat oil in a medium saucepan over medium-high heat. Add onion; saute 4 minutes. Add oregano, basil, red pepper, bay leaves, and garlic; saute 1 minute. Stir in remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.

Note: You can refrigerate the remaining sauce in an airtight container for up to 1 week and use it again.