1. Drain the canned diced tomatoes, reserving the juice in a separate container. 2. In a large pot, saute the onions and garlic in olive oil until the onions are translucent. 3. Add the reserved juice to the pot along with the Splenda, salt and pepper. Allow to simmer until liquid is reduced to about half, about 30 minutes. 4. Add the diced tomatoes and chopped basil, and allow to simmer on low heat for 2 hours or until thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
