1 T. olive oil
3 garlic cloves, minced
1/4 C. chopped fresh basil
2 T. chopped fresh parsley
2 T. chopped fresh or
2 tsp. dried oregano
2 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; saut 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Yield: 6 C.
Serving size: 1/2 C.

Calories: 55
Fat: 1.2g
Fiber: 2g