Homemade Chunky Marinara Sauce - 2 Points

Last night I started telling you about the Valentine's Day meal I made for Stone. I started on the bottom with the spaghetti squash. The next level is, of course, the homemade marinara. I like my sauce chunky - I want to see the vegetables. Also, you will notice that I do not peel my tomatoes. I happen to like the peel. Plus, the peel is good for you (lots of carotenoids in there).

Homemade Chunky Marinara Sauce
2 lbs tomatoes, chopped
1 tsp olive oil
1 large onion, minced
4 cloves garlic, minced
1 pkt Splenda or other non-calorie sweetener
1/4 cup fresh parsley, chopped
2 tsp dried oregano
1 tsp dried basil
1 tsp dried marjoram
salt and pepper to taste

1. Heat olive oil in medium saucepan over medium heat Add onions and garlic; saute until onions are transparent.
2. Add herbs and sweetener, stir until warmed.
3. Add tomatoes and bring to a boil. Reduce heat and cover. Simmer for at least one hour.
4. Yeilds 6, 2 point servings

I hope you are not tired of my literary ramblings as I did finish another book today: A Reliable Wife, by Robert Goolrick. I am trying to come to terms with the fact that I do not like books without sympathetic characters. I feel that I am supposed to like this book because it is chock full of terribly flawed characters doing horrible things to each other (which seems to be considered very sophisticated in the literary world). Yet, I find myself searching for a character with whom I can identify. The closest I could come in this novel was the minor character of the housekeeper. I am going to have to accept the fact that I need to like at least one main character to actually enjoy reading a book.