Cut tomatoes into chunks, skin and all. Melt butter over medium heat. Add tomatoes and basil. Cook only as long as it takes to boil water and cook fettucini. The editors wrote: "This sauce takes the prize for simplicity; and hey - there are worse things for you than a stick of butter. (Vicki also makes a cholesterol-free version with 2 tablespoons olive oil instead of butter.") Recipe from Vicki Smith Wadlow of The Plains, VA in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
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|Serving Size: 1 Batch (3634g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 5029 (93%)|
|Amt Per Serving||% DV|
|Total Fat 558.7g||745 %|
|Saturated Fat 351g||1755 %|
|Monounsaturated Fat 144.2g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 1465.4mg||451 %|
|Sodium 377.6mg||13 %|
|Potassium 7159.9mg||188 %|
|Total Carbohydrate 116.1g||34 %|
|Dietary Fiber 35.4g||142 %|
|Sugars, other 80.7g|
|Protein 31.8g||45 %|
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Calories per serving: 5418
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