|
|
|
|
|
|
|
|
|
|
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. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|