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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
1 cup fat-free chicken broth or 1 cup vegetable stock |
1 -2 garlic clove, minced |
1 small carrot, grated |
1 cup chopped onion |
1/4 cup chopped celery |
1/2 cup low-sodium tomato paste (with no added salt) |
1 bay leaf |
3 cups coarsely chopped fresh tomatoes |
1 -2 tablespoon fresh basil or 1/2 teaspoon dried basil |
fresh ground pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat 1/2 cup of stock in large pot.
2. Cook onions, garlic, celery and carrot in the stock pot till tender.
3. Add remaining ingredients, including remaining stock. Stir well.
4. Bring to a boil; lower heat and simmer covered for 30 to 45 minutes.
5. Remove bay leaf. If you like a smooth sauce, place in blender container and blend for 30 to 45 seconds.
6. This sauce freezes well and may be made in large quantities. Yield: 2 1/2 to 3 cups.
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