• 2-1/4 lbs. canned plum tomatoes
• 2 Tbs. olive oil
• 1 cup onions, chopped
• 1/2 cup carrots, finely grated
• 4 cloves garlic, finely chopped
• 1/4 cup dry red wine
• 2 Tbs. tomato paste
• 1/2 cup parsley, chopped
• 1 Tbs. dried oregano
• 2 tsp. dried basil
• 1/2 tsp. ground nutmeg
• 1/2 tsp. freshly ground black pepper
• salt, to taste

Drain tomatoes, reserving 1 cup juice. Crush tomatoes with the back of a spoon and set aside. Heat the oil in a saucepan over medium low heat. Add the onions, carrots and garlic. Cook, stirring, until the onions and garlic have wilted, about 10 minutes. Add the tomatoes, reserved juice, wine, tomato paste, and the remaining ingredients. Cover, cook over medium heat for 15 minutes. Remove the cover and simmer another 45 minutes, stirring occasionally.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 108, fat 5.0g, 41% calories from fat, cholesterol 0mg, protein 2.6g, carbohydrates 14.0g, fiber 3.7g, sugar 7.1g, sodium 306mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.1, Very lean meat protein: 0.0

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