1 tsp minced fresh garlic
1/2 onion, finely chopped
1/2 cup mushrooms, chopped, optional
1/2 cup bell pepper, chopped, optional
1 28-oz can crushed tomatoes
2 8-oz cans tomato sauce
1 tsp oregano leaves
1 tsp basil leaves
1/2 tsp sugar, or sucralose sweetener (Splenda)
Spray medium saucepan with nonstick spray (or use 1 tsp olive oil or a Tbsp
of broth); heat. Add garlic, onions, and optional mushrooms and peppers; cook over medium heat, stirring constantly, until
garlic is lightly browned and onion is translucent, about 2 minutes.
Add crushed tomatoes, tomato sauce, oregano, and basil; stir to combine. Bring
to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 15 minutes.
Stir in sugar or sweetener; let cook 5 minutes longer. Makes 5 cups.
Note: I make this in advance and freeze it in small
portions. I can add it to cooked ground beef or meatballs to make spaghetti sauce, or use it to flavor vegetables such as
zucchini, or top couscous with it. It can also be frozen after adding browned
ground beef, ready for a quick spaghetti dinner.
Core Recipe; 1 point per cup on Flex
Per Serving: 91 Calories; 1g Fat (5.8% calories from fat); 4g Protein; 21g
Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 759mg Sodium.
Exchanges: 0 Grain(Starch); 3-1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Source: Whaledancer's own recipe