Retro Recipe: Low Calorie Homemade Spaghetti Sauce

Eating like it's the 1950s means that you want to cut back on processed foods and the majority of ready-made tomato sauces contain added sugar or high fructose corn syrup. Usually such high yet empty calorie fillers are added to take the place of what's missing: true flavor and substance. For example, if a manufacturer adds more water than natural tomato juice they can save money by adding sugars and "flavoring." Another drawback is that many have a high fat content because of added oils.

Most people don't have access to fresh tomatoes year-round (or at all) or have the time to cut and cook them down for sauce. Good news-- I have found an inexpensive and time saving method for making delicious, fat-free, low calorie homemade sauce!

Spaghetti Sauce Ingredients:

• One BPA-free carton of Pomi Strained Tomatoes. These are truly only 100% tomatoes from Italy with no added flavor, water or preservatives.

• One cup frozen chopped onions and sweet peppers (available at most grocery stores). Frozen vegetables are often fresher than those on the shelf (off season) since they are usually packaged shortly after they have been harvested. Also, I love that the onions and peppers have already been chopped!

• Dried oregano, basil, garlic and salt to taste.

In a saucepan combine all ingredients, cover and simmer for 30 minutes, stirring occasionally. That's it! Since I don't eat gluten (due to an intolerance) I serve mine over brown rice spaghetti. Whole grain pasta is always preferable to refined grains.

Makes four servings with only 50 calories per serving.