Friday, May 27, 2011


2 1/4 c. dry white wine
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. dried red pepper flakes
5 cloves garlic, peeled & put through a press
1 can (28 oz.) tomatoes

Place the wine, basil, oregano, pepper flakes, and garlic in a heavy 2-quart sauce pan. Simmer for 10 to 12 minutes, or until all the alcohol from the wine has evaporated. Add tomatoes. Simmer, partially covered, over low heat for about 20 minutes, stirring occasionally.

Makes 3 1/2 cups (enough for 1 1/2 pounds fresh pasta or 1 pound dried pasta. 6 average main course servings). Freezes well.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.