Tomato Sauce with Onion and Smart Balance

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   This recipe is adapted from Marcella Hazans Essentials of Classic Italian Cooking, Tomato Sauce with Onion and Butter.

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   The original recipe calls for butter, but to reduce the saturated fat I substituted Smart Balance.

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   Additionally, the original recipe calls for discarding the onion before serving.

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   We prefer to have the onion included.

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   1.

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   Heat a heavy (cast iron is perfect), medium-sized saucepan over medium heat.

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   2.

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   Add all of the ingredients (except the pasta and the Parmesan that youll use for garnish) and bring to a simmer.

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   Note: youll add the whole, cleaned onion at this point.

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    Youll chop it later if you want to use it.

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    3.

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    Turn the heat to low and simmer for 45 minutes or so.

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    Stir occasionally to break up tomatoes.

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    4.

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    Remove the onion.

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    If you desire to eat the onion with the sauce, cut each half into fourths and return to sauce.

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    Otherwise, discard onion.

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    5.

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    Pour over cooked pasta.

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    6.

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    Add freshly grated Parmesan cheese and enjoy (roughly 1/2 ounce each).

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    Notes: 5 T = 1/3 Cup 1 teaspoon

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    NUTRITION FACTS (per MacGourmet) Servings: 4 Amount Per Serving Calories: 209 Total Fat: 14.99g Saturated Fat: 5.92g (if you use butter, this is 11.63g) Monounsaturated Fat: 5.77g (if you use butter, this is 5.01g) Polyunsaturated Fat: 3.30g (if you use butter, this is 0.74g) Trans Fat: NA Cholesterol: 10mg (if you use butter, this is 48mg) Sodium: 637mg (if you use butter, this is 526mg) Total Carbs: 10.99g Dietary Fiber: 2.45g Sugars: 5.89g Protein: 7.22g

* Per serving · 4 servings · Values may vary.