Low-Fat Tomato Sauce
Use this classic recipe when making our Stuffed Eggplant Parmesan.
- Yield: Makes 3 1/4 cups
Source: Martha Stewart Living, March 1997
- 1/2 small onion, minced
- 1 1/2 teaspoons minced garlic (1 large clove)
- 1 35 1/2-ounce imported whole Italian tomatoes, roughly chopped
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Olive oil cooking spray
Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.