Ingredients Jump to Instructions ↓

  1. 1 teaspoon Vegetable oil

  2. 2 Cloves garlic; chopped

  3. 1 medium Onion; chopped

  4. 28 ounces Canned tomatoes; (Italian or plum), mashed or pureed

  5. 1 cup Water; or broth

  6. cup Tomato paste

  7. 1 tablespoon Dried parsley

  8. 1 teaspoon Salt

  9. teaspoon Dried oregano

  10. teaspoon Dried thyme

  11. teaspoon Dried basil

  12. teaspoon Ground cloves

  13. teaspoon Pepper; freshly ground

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy saucepan. Saut garlic and onion 3 minutes or until limp. Stir in tomatoes, water and tomato paste. Add parsley, salt, oregano, thyme, basil, cloves and pepper; stir well. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour or until sauce in reduced by a quarter.

  2. Makes 6 servings (3 cups)

  3. Each serving (½ cup) 1 Fruits & Vegetables Choice. WW Points = 1 Carbohydrate 9g, Protein 2g, Fat 1g, 53 Calories, Fiber 2.3 NOTES : Serve this as a meatless sauce over Whole Wheat Noodles. Crumbled, cooked meat or meatballs can be simmered along with the sauce if a more substantial meal is preferred. **I use this sauce over boneless and skinless chicken thighs baked in the oven.(Helen) Typed into MC format and WW points added (6/11/99) by hdeacey@...

  4. Recipe by: Source: Choice Cooking Canadian Diabetes Assn.

  5. Posted to EAT-LF Digest by "Helen Deacey" on Jun 12, 1999, converted by MM_Buster v2.0l.


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