e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat the oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft.
2 Add wine and hot water and bubble for 5 minutes until the liquid has almost evaporated. Add the tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.
3 Cool and refrigerate for up to 5 days, freeze for up to 3 months, or use immediately in one of these recipes:
Rosemary chicken with capsicum and tomato sauce
Chilli tomato sauce with chickpeas
Spinach and black olive sauce with pasta
Tuna and basil sauce in jacket potatoes
This sauce freezes brilliantly, so double the recipe if you like and freeze a batch for speedy weeknight dinners.
Calories 177 cal
Kilojoules 740 kJ
Total fat 4.2 g
Saturated fat 0.7 g
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