Serving Size:  12

   2   cups  onion -- diced
3  tablespoons minced garlic
1 can cream of mushroom soup - 98% fat free -undiluted
1 1/2  cups  water
     1 tablespoon dried parsley
3   tablespoons   sugar
   2   teaspoons  oregano -- dried
   2   teaspoons  basil -- dried
1      teaspoon   rosemary -- dried & crushed
1  teaspoon  pepper
1/2  teaspoon  salt
   2    bay leaves
56   ounces  canned tomatoes -- whole & chopped
18   ounces  tomato paste
3   tablespoons  Parmesan cheese
   4 1/2  ounces black olives - sliced
2 ounced green olived stuffed with garlic - sliced



Spray Dutch oven or large pot with non-stick spray.  Saute onions and garlic over a medium high heat  for about 5-7 minutes or until tender.  Add remaining ingredients and bring to a boil.  Cover and reduce heat, simmer for minutes. stirring occassionally


Notes :   This is a   hearty sauce that does us cooks proud.   Toast each other with a glass of Merlot to begin this delicious meal.  

Per Serving:  Calories: 127.7;  Fat: 3.9g;  Protein: 4.2g;  Carbs: 22.5g;  Cholest: 1mg;  Sodium: 924mg

A narrow mind has a broad tongue