Serves:

Ingredients:

2 tb Olive or vegetable
1/4 ts Fennel seed
1/4 ts Salt
Dried oregano leaves
1 1/2 ts Chopped fresh or 1/2 ts
basil leaves
1 tb Chopped fresh or 1 ts Dried
1 cn (8 ounces) tomato sauce
Undrained
1 cn (16 ounces) whole tomatoes,
1 lg Clove garlic, finely chopped
(about 1/2 cup)
1 sm Green bell pepper, chopped
(about 1/2 cup)
1 md Onion, chopped
Oil
1/8 ts Pepper

Method:

Heat oil in 3-quart saucepan over medium heat.
Cook onion, bell pepper and garlic in oil about 2 minutes.
Stir in remaining ingredients.
Break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer 45 minutes.
2 CUPS SAUCE; 15 CALORIES PER TABLESPOON.