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2 teaspoons olive oil
1 cup onion; finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper; crushed
2 bay leaves
1 clove garlic; minced
1/2 cup water
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14 1/2-oz.) cans no-salt-added whole tomatoes; undrained and chopped
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 water, white wine, salt, pepper and tomatoes; bring to a boil. Reduce heat and simmer 20 minutes.
Yields 4 cups (Serving size = 1/2 cup)
* Chef's Note: You can refrigerate sauce in an airtight container for up to 1 week and use it again.
CALORIES: 41; PROTEIN: 1g; CARBS: 7g; FAT: 1g; SODIUM: 89mg; CHOL: 0mg; FIBER: 1g; IRON: 0mg; CALC: 48mg.
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