RECIPE: Chunky Tomato, Mushroom and Garlic Pasta Sauce...No Fat

Phyllis A.December 2, 2000

Chunky Tomato, Mushroom and Garlic Pasta Sauce

Reprinted with permission of Penguin Putnam, Inc., New York, New York.

"...If you like your marinara sauce with big chunks of veggies in it, then this is the one you'll want to make. The canned tomatoes, plus fresh mushrooms, onion and garlic make for a thicker sauce that works great over your favorite pasta creation."


2 10 3/4-ounce cans tomato puree

1 cup water

1 cup chopped canned tomatoes

3/4 cup sliced white button mushrooms

2 teaspoons minced garlic

1/4 cup minced white onion

5 teaspoons granulated sugar

1/2 teaspoon salt

4 teaspoons lemon juice

1/4 teaspoon dried parsley

1/8 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

dash ground black pepper


1. Combine all of the ingredients in a medium saucepan over medium/high heat and bring to a boil.

2. Reduce heat to low and simmer for 1 to 1 1/2 hours or until sauce is thick.

Nutrition Facts: Serving Size: 1/2 cup; Total Servings: 5; Fat (per serving) 0 g.; Calories (per serving) 45.

Makes 2 1/2 Cups

This Recipe was taken from: "Low-Fat Top Secret Recipes"

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