FAT FREE, Converted by substituting Vegetable broth for the original oil
Tomatoe Sauce for Spaghetti
1/2	cup boiling water
1	Vegetable broth cube
1/4	cup finely chopped onion
1/4	cup finely chopped green pepper
2	cloves garlic, finely chopped
1	can (1 pound, 12 ounces) whole tomatoes, undrained, or 28 oz fresh tomatoes chopped
1	can (8 oz) tomato sauce
1	teaspoon salt
1/4	teaspoon pepper
1/2	teaspoon dried oregano leaves
1/2	teaspoon dried basil leaves
	In a Saucepan, dissolve the vegetable broth in the boiling water, saute the onion, green
	pepper, and garlic until tender about 10 minutes stirring occasionally.
	Add tomatoes, tomato sauce, salt, pepper, oregano and basil. Stir with wooden spoon
	to break up the tomatoes slightly.
	Over medium heat, bring the mixture just to boiling, reduce heat; simmer, covered,
	for 40 minutes, stirring occasionally.
	Remove cover; simmer sauce, uncovered, for 20 minutes, or until slightly thickened.
	Serve with grated Parmesan cheese.
	Makes about enough for 4 servings.