TINY TOMATO SAUCE
prep 15 minutes cook 45 minutes
8 cups assorted tiny tomatoes 1 medium sweet yellow onion, peeled
and quartered 5 Tbsp. butter 11/4 tsp. kosher salt
1. In a 4- qt. saucepan combine 61/2 cups of the tomatoes, onion, butter, and salt over medium heat. Once tomatoes begin to bubble, reduce heat to a simmer. Cook 30 minutes, stirring every 10 to 15 minutes. Stir in remaining tomatoes; cook 15 minutes more or until butter has separated from the tomatoes and most of the liquid has evaporated. Serve over cooked polenta. Top with fresh oregano. Makes 6 servings. per serving 124 cal, 10 g fat (6 g sat. fat), 25 mg chol, 571 mg sodium, 9 g carb, 2 g fiber, 6 g sugars, 2 g pro.