Serves: 4
Total Calories: 62

2 teaspoons olive or vegetable oil
1/4 cup , chopped green bell pepper
1/4 cup chopped onion
1 garlic clove, minced
1 (14 1/2-ounce) can diced tomato, undrained
1 (8-ounce) can tomato sauce
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt

1. Heat oil in medium saucepan over medium-high heat until hot. Add bell pepper, onion and garlic cook 2 to 4 minutes or until vegetables are crisp-tender, stirring frequently.

2. Add all remaining ingredients mix well. Bring to a boil. Reduce heat to low simmer 15 to 20 minutes or until flavors are blended, stirring frequently. Serve over hot cooked pasta.

Nutrition Information Per Serving: Serving Size: 2/3 Cup * Calories: 80 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 630 mg 26% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 2 g * Vitamin A: 25% * Vitamin C: 35% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 2 Vegetable, 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 62
Calories from Fat: 20

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