New This Month

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


  1. 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.

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