Marinara Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
medium |
sweet onion -- diced |
|
4 |
cloves |
garlic -- minced |
|
1/2 |
cup |
celery -- diced |
|
1/2 |
cup |
carrots -- diced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
8 |
ounces |
no salt added tomato sauce |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
cup |
red wine |
|
2 |
tablespoons |
olive oil |
|
1/2 |
teaspoon |
basil |
|
1/2 |
teaspoon |
oregano |
|
1/2 |
teaspoon |
rosemary |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
crushed red pepper |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
| Add oil to pan and heat to medium. Cook onions, celery, and carrots. Cook until onions are soft and translucent and other vegetables have softened. About 15 minutes. Add tomatoes, tomato sauce, tomato paste, red wine, Worcestershire sauce and spices. Heat to boiling. Reduce heat and simmer for one hour. Serving Size: 6 |
| Per Serving : 141 Calories; 5g Fat (34.8% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 292mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates |