LIGHT STYLE : Sauce It Up

Making your own sauces puts you in the driver’s seat when it comes to controlling fat, sodium and cholesterol. With or without meat, this tomato sauce for pasta, meat, poultry or vegetables relies on lots of herbs and fresh tomatoes for its rich taste rather than on sugar, salt and fat. The sauce is low in cholesterol and fat, too.

ITALIAN TOMATO SAUCE

10 ripe plum tomatoes, peeled and diced, or 1 (20-ounce) can low-sodium tomatoes, undrained

2 tablespoons chopped fresh oregano or 2 teaspoons dried

1 1/2 tablespoons chopped fresh thyme or 1/2 teaspoon dried

1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried

1 teaspoon fennel seeds

1 bay leaf

1/2 large onion, minced

4 cloves garlic, minced

Freshly ground pepper

1/2 cup dry red wine, preferably Chianti

1/4 cup chopped parsley

Combine tomatoes, oregano, thyme, marjoram, fennel seeds, bay leaf, onion, garlic and pepper. Bring to boil. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Add red wine and parsley and simmer 30 minutes. Remove bay leaf. Makes about 5 cups.

Each 1/4-cup serving contains about:

16 calories; 3 mg sodium; 0 cholesterol; trace fat; 4 g carbohydrate; trace protein; trace fiber; 9% calories from fat.

Exchanges: 1/2 vegetable.

This column is based on the newly revised “Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health” by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95).