1 can no-salt-added crushed tomatoes - (28 oz)
3 cans tomato paste - (6 oz ea)
3/4 lb plum tomatoes, chopped
1 1/2 cups water
3/4 cup dry red wine
= (or 98% fat-free no-salt-added canned
beef broth)
1/2 cup chopped onion
2 large garlic cloves, minced
1/2 Tbs crushed dried oregano
2 large bay leaves
1/2 tsp freshly-ground black pepper
Salt, (optional), to taste


To make the sauce: In a large heavy pot, combine the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes.
Discard bay leaves. Divide sauce in half. Use each half as directed in recipes or transfer into 2-cup plastic freezer containers. Label and freeze until firm.
This recipe yields 2 quarts.
Exchanges Per 1/2-cup Serving: 1/2 Carbohydrate (1 1/2 Vegetable).
Nutrition Facts: 42 calories (0 calories from fat), 2 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 117 mg sodium.