Greek Tomato Sauce

January/February 1995

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Red wine, black olives and fragrant oregano bring tomato sauce to new heights.

Greek Tomato Sauce

Makes: 4 servings, 1/2 cups each

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  • 1 teaspoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 2 cups marinara sauce
  • 2 tablespoons dry red wine
  • 2 tablespoons chopped black olives
  • 2 teaspoons crumbled dried oregano
  • 1/4 cup crumbled feta cheese


  1. Heat oil in a saucepan over medium heat. Add garlic and cook, stirring, until golden, about 30 seconds.
  2. Add marinara sauce, wine, olives and oregano; bring the sauce to a simmer and cook for 1 minute. Serve over cooked pasta, topped with feta cheese.


Per serving: 122 calories; 6 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 13 g carbohydrates; 3 g protein; 2 g fiber; 651 mg sodium; 402 mg potassium.

Nutrition Bonus: Vitamin C (18% daily value).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat

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