This recipe makes a big batch of the versatile sauce. It's terrific over beef, chicken, or fish. Or for a side dish, spoon it over spaghetti squash.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • In a 5 1/2- to 7-quart Dutch oven, heat oil over medium heat. Add onion and carrot; cook about 10 minutes or until very tender, stirring occasionally. Add garlic and oregano; cook for 2 minutes more, stirring frequently. Add wine; bring to boiling, stirring up any browned bits on the bottom of the pan. Boil gently about 10 minutes or until most of the wine is evaporated.

  • Add undrained tomatoes, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Uncover and simmer for 20 minutes more (see Tip). Stir in basil just before serving.


Tip: For a smooth sauce, remove from heat after simmering uncovered for 20 minutes. Cool about 20 minutes. Transfer about 4 cups of the sauce to a blender; cover and blend until smooth. Repeat blending remaining sauce, 4 cups at a time, until all is pureed. Return all to the Dutch oven and heat through. Stir in basil just before serving.

To make ahead: Prepare as directed. Spoon sauce into an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw frozen sauce in the refrigerator before using.

Nutrition Facts

1/2 cup
43 calories; protein 1g; carbohydrates 7g; dietary fiber 2g; fat 1g; sodium 340mg.

1 1/2 vegetable