Healthy Tomato Sauce
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Body+Soul, January/February 2006
- Yield Makes about 2 cups
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Ingredients
- 2 tablespoons olive oil
- 1/2 medium red onion, minced
- 4 cloves garlic, minced
- 14 ounces (1 can) diced tomatoes in juice
- 3 tablespoons dry red wine
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried basil, crumbled
- Coarse salt, to taste
Directions
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In a medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes.
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Stir in tomatoes and juice, wine, oregano, and basil. Simmer 8 minutes or until lightly thickened. Season with salt to taste.
More good news: the lycopene in tomatoes is fat soluble. This means eating it with a small amount of oil makes it easier to absorb. Since there is olive oil in this delicious recipe, it makes it even better.
I added mushrooms and tossed in the remainder of my giant box of baby spinach, and it turned out great! It's much like the "stewed tomatoes" you can buy in can, which I love!
This sauce was great over my Chicken Parmesan Recipe. It will freeze well too.
I have always wanted to have and try a basic tomato sauce recipe, thanks.
I have copied it and plan to try it very soon,over chicken.