Frank's Recipes! Low Fat Italian Spaghetti Sauce with Fresh Herbs

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Low Fat Italian Spaghetti Sauce with Fresh Herbs

3 garlic cloves - finely chopped
1 med onion - finely chopped
1/2 tsp olive oil
1/2 lb mushrooms - sliced
1 tablespoon red wine - dry
2 3/4 lb Italian plum tomatoes - fresh, cored and cut into eighths,
or 1 30 oz. can crushed Italian plum tomatoes PLUS 1 8 oz. can tomato sauce
1 1/2 tsp red pepper - crushed
1/2 tsp oregano - fresh OR 1/4 tsp dried
2 tablespoon basil - FRESH, lightly chopped
1 tsp marjoram - FRESH, chopped
1/2 tsp salt

In a heavy 2-quart saucepan sauté the garlic and onion in the oil for 2 to 3 minutes, until the onions become soft and translucent. Add the mushrooms and wine, and cook for 5 minutes over low heat. Meanwhile, in a blender or food processor puree the tomatoes with 1/4 cup of water until smooth. You should have about 3-1/2 cups of pureed tomatoes.

Add the tomatoes to the saucepan and simmer for 15 minutes over low heat. Add the red pepper, oregano, basil, marjoram, and salt, and cook for 5 more minutes. Yield: Makes 5 cups

Each 2/3 cup serving has approximately 54 calories, 2.3 g. protein, 1.4 g. total fat (1 g. unsaturated fat, 0.2 g. saturated fat), 10 g. carbohydrates, 0 mg. cholesterol, 3.2 g. fiber, 148 mg. sodium, 33 mg. calcium.

Exchanges per serving: 2 vegetable.