This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small containers for quick reheating.

Makes about 5 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
Pinch of crushed red pepper
2 28-ounce cans diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
Freshly ground pepper to taste

Heat oil in a large heavy pan or Dutch oven over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and crushed red pepper; cook for 30 to 60 seconds. Add tomatoes, tomato paste and oregano; mash with a potato masher. Bring to a boil. Simmer, uncovered, over low heat, stirring frequently, until the tomatoes cook down to a thick mass, 45 to 55 minutes. Season with pepper.

NUTRITION INFORMATION: Per cup: 109 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 20 g carbohydrate; 3 g protein; 6 g fiber; 130 mg sodium; 48 mg potassium.

Nutrition bonus: Vitamin C(45% daily value), Vitamin A (25% dv), Fiber (24% dv).

1 Carbohydrate Serving