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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Basic Marinara Sauce
Contributed by: Patsy Palmer
  • 3 cups chopped yellow onions
  • 3 TBS olive oil
  • 1 TBS Splenda
  • 3 garlic cloves, minced
  • 5 tsp. freshly ground Italian seasoning
  • 2 tsp. salt
  • 2 TBS balsamic vinegar
  • 2 cups low-sodium, fat-free vegetable broth
  • 3 (28 oz.) cans no-salt crushed tomatoes
Saute onions in hot oil in a large Dutch oven over medium-high heat five minutes or until tender. Add Splenda, cloves, seasoning and salt; saute one minute. Stir in vinegar; cook 30 seconds. Add broth and tomatoes. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 55 minutes or until sauce thickens.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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