3 garlic cloves – finely chopped
1 med onion – finely chopped
1/2 teaspoon olive oil
1/2 lb mushrooms – sliced
1 tablespoon red wine – dry
2-3/4 lb Italian plum tomatoes – fresh, cored and cut into eighths,
or 1 30 ounce can crushed Italian plum tomatoes PLUS 1 8 ounce can tomato sauce
1-1/2 teaspoon red pepper – crushed
1/2 teaspoon oregano – fresh OR 1/4 teaspoon dried
2 tablespoon basil – FRESH, lightly chopped
1 teaspoon marjoram – FRESH, chopped
1/2 teaspoon salt
In a heavy 2-quart saucepan sauté the garlic and onion in the oil for 2 to 3 minutes, until the onions become soft and translucent. Add the mushrooms and wine, and cook for 5 minutes over low heat. Meanwhile, in a blender or food processor puree the tomatoes with 1/4 cup of water until smooth. You should have about 3-1/2 cups of pureed tomatoes.
Add the tomatoes to the saucepan and simmer for 15 minutes over low heat. Add the red pepper, oregano, basil, marjoram, and salt, and cook for 5 more minutes. Yield: Makes 5 cups
Each 2/3 cup serving has approximately 54 calories, 2.3 g. protein, 1.4 g. total fat (1 g. unsaturated fat, 0.2 g. saturated fat), 10 g. carbohydrates, 0 mg. cholesterol, 3.2 g. fiber, 148 mg. sodium, 33 mg. calcium.
Exchanges per serving: 2 vegetable.