Tomato Sauce with Onion and Smart Balance

This recipe is adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, “Tomato Sauce with Onion and Butter”.

The original recipe calls for butter, but to reduce the saturated fat I substituted Smart Balance. Additionally, the original recipe calls for discarding the onion before serving. We prefer to have the onion included.

1. Heat a heavy (cast iron is perfect), medium-sized saucepan over medium heat.

2. Add all of the ingredients (except the pasta and the Parmesan that you’ll use for garnish) and bring to a simmer. Note: you’ll add the whole, cleaned onion at this point. You’ll chop it later if you want to use it.

3. Turn the heat to low and simmer for 45 minutes or so. Stir occasionally to break up tomatoes.

4. Remove the onion. If you desire to eat the onion with the sauce, cut each half into fourths and return to sauce. Otherwise, discard onion.

5. Pour over cooked pasta.

6. Add freshly grated Parmesan cheese and enjoy (roughly 1/2 ounce each).

Notes:
5 T = 1/3 Cup – 1 teaspoon

NUTRITION FACTS (per MacGourmet) Servings: 4
Amount Per Serving
Calories: 209
Total Fat: 14.99g
Saturated Fat: 5.92g (if you use butter, this is 11.63g)
Monounsaturated Fat: 5.77g (if you use butter, this is 5.01g)
Polyunsaturated Fat: 3.30g (if you use butter, this is 0.74g)
Trans Fat: NA
Cholesterol: 10mg (if you use butter, this is 48mg)
Sodium: 637mg (if you use butter, this is 526mg)
Total Carbs: 10.99g
Dietary Fiber: 2.45g
Sugars: 5.89g
Protein: 7.22g