Use 3 cups sauce for 1 pound of pasta. If you have a lot of tomatoes, double the recipe and freeze in batches for fresh- tasting tomato sauce during the winter.

2	tbsp	olive oil
1	small	onion, finely chopped
3	lb	ripe plum tomatoes (about 16 medium), peeled and chopped
1/2	C	chicken broth
1/3	C	dry white wine
2	tbsp	butter (optional)
1	tbsp	1 tbsp chopped fresh sage leaves
1	tsp	salt
		Shredded Parmesan cheese

1. In 10-inch skillet, heat olive oil over medium-low heat. Add onion and cook until very tender and slightly golden, about 15 minutes.
2. To onion in skillet, add chopped tomatoes with their juice, chicken broth, and white wine; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring and pressing tomatoes with back of slotted spoon occasionally during cooking to crush them.
3. Remove cover and simmer tomato mixture 25 to 30 minutes longer, stirring occasionally, until sauce has reduced and thickened slightly. Stir in butter, sage, and salt. Serve with shredded cheese if you like.

Makes about 4 cups

Prep: 30 minutes
Cook: 1¼ hours

Each 1/2 cup: about 75 calories, 2 g protein, 9 g carbohydrate, 4 g total fat (1 g saturated), 0 mg cholesterol, 330 mg sodium.