Low-Fat Tomato Sauce

Name: Low-Fat Tomato Sauce
Yield: Makes 3 1/4 cups
Ingredients: 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

Use this classic recipe when making our Stuffed Eggplant Parmesan.

Source: Martha Stewart Living, March 1997

Makes 3 1/4 cups

Yield

Ingredients

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

Directions

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.