TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 cup chopped onion
  • 8 garlic cloves, minced
  • 1/4 cup vegetable oil
  • 8 cups coarsely chopped peeled tomatoes (about 5 pounds)
  • 1/3 cup minced fresh basil or 2 tablespoons dried basil
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1 package (16 ounces) spaghetti, cooked and drained

Nutritional Facts

314 calories: 1 cup, 8g fat (0g saturated fat), 0mg cholesterol, 20mg sodium, 52g carbohydrate (0g sugars, 5g fiber), 9g protein Diabetic Exchanges: 2 starch, 2 vegetable 1 fat.

Directions

  1. In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Serve over spaghetti. Yield: 8 servings.
Originally published as Basil Spaghetti Sauce in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p222

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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