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Tomato Sauce

Yield 4 cups (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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