Parma Style Tomato Sauce

| 04/15/2007|
4 tablespoons Picual or Coratina extra virgin olive oil (see note)
1 medium onion, very finely chopped
1/2 cup red wine
3 cloves garlic, finely chopped
1 can (28 ounces) tomatoes with juice
1/2 cup Romano or parmesan cheese.
3-4 large basil leaves, chopped
Salt and freshly ground black pepper

Heat oil to medium-low in saucepan. Add onion and cook until translucent, 5-8 minutes. Add red wine and stir until the alcohol has evaporated, about 3 minutes. Add garlic, cook and stir 2 minutes. Add tomatoes and cheese and stir well.

Simmer uncovered 20-30 minutes. Add basil and cook 5 minutes more. Season with salt and pepper to taste.

Makes 4 cups.

Cook's note: Picual oil is a Spanish varietal; Coratina is Italian. They provide depth of flavor to the sauce. If you can't find either, a good quality, fruity, extra virgin olive oil will do.

Nutrition values per 1/2 cup serving: 140 calories, 9.5 g fat (2.5 g saturated), 8 g carbohydrates, 1 g fiber, 4 g protein, 10 mg cholesterol, 403 mg sodium.