Fresh Tomato Saucediabetic, pasta, sauces 2 tablespoon olive oil 1/2 cup onion; chopped(1/2 lg onion) 1 carrot; chopped finely 2 celery stalks; finely chopped 1/2 green pepper; finely chopped 8 medium fresh tomatoes; peeled, cored and chopped 1 large cn (29 oz) whole tomatoes; chopped 1/4 cup tomato paste 1 cup water; (omit if using canned tom 1 teaspoon ground basil =or=- 4 fresh basil leaves, washed 1/4 teaspoon dried oregano 1/4 teaspoon black pepper Heat oil in a large skillet (preferably nonstick) over medium heat. Add onion, carrot, celery, and green pepper, saute until the onion is translucent (about 3 to 5 minutes.) If vegetables begin to stick, add a small amount of water. Add remaining ingredients except the black pepper, and stir the mixture until well blended. When the sauce begins to simmer gently, cover and let simmer for 30 to 40 minutes, stirring occasionally. Remover from stove, season with black pepper and serve. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; FAT: 4gm; CHO: 0; SOD: 245mg; PRO: 2gm; Source: Diabetic Forecast; Sept. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master |
