Serves: 4
Total Calories: 100

6 tomatoes ripe medium (2 1/4 lb. total)
1 1/2 cups onions coarsely chopped
1 carrot large or 2 small, sliced
1 celery large with leaves, cut in chunks
1 (6-ounce) can tomato paste
1/4 cup water
2 garlic large, crushed
5 sprigs parsley
2 1/2 teaspoons basil dried basil leaves, crushed
1 teaspoon oregano
1 teaspoon sugar

Place tomatoes, onions, carrots, celery, tomato paste, water, garlic, parsley, basil, oregano and sugar in a 4-quart saucepot. Cover and bring to a boil over medium heat reduce heat to low and simmer for 1 1/2 to 2 hours or until vegetables are tender, stirring occasionally. Cool to room temperature.

Place mixture, one-third at a time, in a blender container. Cover and blend until almost smooth.

Reheat in a heavy saucepan over low heat. Use on pasta or as a sauce on chicken, omelets, baked eggplant or spaghetti squash.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 0

More Recipes from the Slender Feast Cookbook:
Cheese Sauce For Vegetables
Dill Tartar Sauce
Garden Tomato Sauce