Fresh Tomato Sauce

Servings: 8
Ingredients:

2 tb Olive oil;                               -chopped
1/2 c  Onion; chopped(1/2 lg onion)      1/4 c  Tomato paste;
1    Carrot; chopped finely              1 c  Water;(omit if using canned
2    Celery stalks; finely                    -tomatoes)
-chopped                            1 ts Ground basil
1/2    Green pepper; finely chopped             -=OR=-
8 md Fresh tomatoes; peeled,             4    Fresh basil leaves, washed
-cored and chopped                1/4 ts Dried oregano;
-=OR=-                            1/4 ts Black pepper;
1 lg Cn (29 oz) whole tomatoes;

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

—–