South Beach Tomato Sauce

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/2 onion, finely chopped
• 1 (28 oz.) can peeled Italian tomatoes
• 1/4 cup dry white wine (optional)
• 2 garlic cloves, minced
• 4 leaves fresh basil, chopped
• 2 tbsp chopped parsley leaves
• 1/2 tsp sugar substitute
• pinch ground red pepper
• 1/4 cup canned, drained, pitte ripe olives, coarsely chopped

 Makes 4 Servings

Heat the oil in a mdium saucpan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until soft. Add the tomatoes (with juice), wine, garlic, basil, parsley, sugar substitute and pepper.Reduce the heat to low and simmer for 1 hour. Add the olives and simmer for 3 minutes longer. Refrigerate until serving. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. I made this sauce while I was making my classic stuffed shells. This sauce added a nice aroma to the kitchen and I felt like I was in Italy. However, I used this sauce in my Pasta with Meat Sauce and it was very watery. I don't know if I'll ever cook this sauce again.