Tomato Sauce

This recipe goes with Spinach and Cheese Ravioli

Yield: 4 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 26%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 7.3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 89mg
  • Calcium: 48mg

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

Preparation

  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.
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