Recipe By : Cooking Light website, Jan. 1999; Serving Size : 3

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 garlic cloves -- minced
• 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1/2 teaspoon dried italian seasoning
• 1/4 teaspoon black pepper
• 2 cans diced tomatoes -- undrained (14.5-ounce)
• 2 tablespoons chopped fresh parsley

1. Heat oil in a saucepan or large skillet over medium-high heat.
Add onion and garlic; saute 5 minutes.
Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil.
Reduce heat to medium, and cook, uncovered, about 15 minutes.
Stir in parsley.
Yield: 3 cups (serving size: 1 cup).

CALORIES 133 (17% from fat); FAT 2.5g (sat 0.4g, mono 1.3g, poly 0.5g);
PROTEIN 4.4g; CARB 26.7g; FIBER 4.2g; CHOL 0mg; IRON 3mg; SODIUM 468mg; CALC 112mg