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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
