1 28oz. can peeled Italian plum tomatoes
2 teaspoon extra virgin olive oil
4 medium garlic cloves, minced
1 6oz can tomato paste
1-1/4 teaspoon oregano (or more, to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh parsley, chopped
1 teaspoon cooking wine
Puree tomatoes and tomatoe paste in a blender or food processor. In a medium saucepan, heat oil briefly, and add garlic. Sauté 15 seconds, being careful not to let it brown. Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes. Remove from heat and stir in parsley.
Makes 13 servings at 1/4 c.
Calories…..35…..Fat…..1 g…..Carbs….6.7 g…..Fiber….0 g.