1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (8 ounces) Italian tomato sauce
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain.
In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Freeze option: Freeze individual cooled steaks with some tomato mixture in resealable freezer bags. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
1 patty with 1/2 cup sauce : 359 calories, 20 g fat (6 g saturated fat), 123 mg cholesterol, 1104 mg sodium, 21 g carbohydrate (7 g sugars, 2 g fiber), 26 g protein.