Tomato Sauce

Ok truth be told, I LOVE this sauce.

No, not because I feel obligated to promote everything that I cook or because I got this recipe from Cooking Light.  Nope this really is the BEST sauce I've ever tasted!  I mean how can you go wrong with chopped onion, green pepper, garlic and red wine??

Yep you heard me.  Red wine.

Basically the best ingredient ever.  I've never heard of adding red wine to a marinara before, but it was really incredible!  This sauce makes about 8 cups and freezes well for up to 3 months.  Try using this sauce with my Skinny Baked Rigatoni or use this as a basic spaghetti sauce.  Either way I know your family will really enjoy it!

I was also so glad I found an excuse to use these mason jars!  You know they come with a pretty funny story.  This past New Years, me and my boyfriend went with a bunch of friends to Pittsburgh for the Winter Classic (yes our Caps won..woo hoo!)  We decided to get all dressed up for NYE and hit the town.  Well since all the fancy restaurants were booked, we ended up at Joe's Crab Shack (yes in my stiletto's, sparkly dress and all) and I fell in love with their Southern Spiked Tea...SO much that I had 5 of them before going out!  I was so excited when they told me I could keep the mason jars the drinks were served in and proceeded to ask for a to-go-bag so I could save them...but where on earth was I going to put them since we were headed to a New Years bash??

I hid them in the bushes.

I seriously thought that 1 of 2 things were going to happen...either 1. I'd completely forget them altogether in my drunken stupor or 2. they'd be taken.

Well I got lucky because none of those things happened and I was able to retrieve my precious mason jars at 3:30 AM exactly where I had stashed them.

Successful night indeed.

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Servings:8

Serving Size: 1 cup

Calories: 93

Fat: 2.4 g

Carbs: 17.1 g

Fiber: 3.3 g

Protein: 3.3 g

Old Points: 1.4 pts

Points+: 3 pts

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Here are your ingredients:

Recipe adapted from Cooking Light

1 Tbsp olive oil

1 1/2 cups chopped onion

1 cup chopped green bell pepper

1 tsp. dried oregano

4 garlic cloves, minced

1/2 cup dry red wine

1 tsp. dried basil

1/2 tsp. salt

1/4 tsp. black pepper

1 (28 oz) cans crushed tomatoes

1 (6 oz) can tomato paste

2 bay leaves

Heat oil in a large saucepan over medium-high heat.  Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.

Add wine and remaining ingredients, and bring to a boil.  Reduce heat, and simmer for 30 minutes.  Remove bay leaves and serve with a dish of your choice.  Enjoy!  

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