Spaghetti (Marinara) Sauce
1 cans Italian style stewed tomatoes
1 6 oz. Cans tomato paste
1 tsp. Basil
9 oz. Water
3/4 cup chopped bell pepper
1 cup chopped onion
1/2 cup chopped celery
1 large cloves garlic, minced
1 Tbsp. Chopped Capers
1 small can chopped black olives
1 small cans mushroom stems & pieces, drained
1 heaping measures Sweet ‘n Low
1/2 cup (4 oz.) extra dry vermouth (optional)
Extra sauce can be placed in freezer containers and stored in the freezer.
Thaw in microwave.
Simmer the celery, onion, and bell peppers in the water until tender. Add garlic, stewed tomatoes, basil and bring back to a biol. Reduce heat and simmer for 15-20 minutes. Turn off heat and add tomato paste, olives, mushrooms and capers, stirring to mix thoroughly. Add Sweet ‘n Low and Vermouth. Makes about 10 servings.
Nutrient Analysis: Per serving:
Sat. fat: 1.2
Per serving without Vermouth added: 46 calories, 0.5gm fat, 0 sat fat.