Gobble-'em-down Joes

1 can (14½ ounces) whole tomatoes in juice, drained

1 tablespoon olive oil

1 small onion, finely chopped

1 tablespoon finely chopped garlic

1 medium carrot, finely chopped

1 celery rib, finely chopped

1 tablespoon chili powder

1 teaspoon ground cumin

¾ teaspoon black pepper

½ cup dry red wine

2 tablespoons Worcestershire sauce (or to taste)

1½ tablespoons packed light brown sugar

3½ cups (about 16 ounces) cooked turkey (light and dark meat), shredded

4 large, whole-wheat sandwich rolls, split

Purée tomatoes in a blender.

Place a 12-inch heavy-bottomed nonstick skillet over medium-high heat and add olive oil. When oil is hot but not smoking, add onion and garlic and cook, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, chili powder, cumin and pepper and cook, stirring occasionally, 4 to 5 minutes, or until vegetables soften.

Add puréed tomatoes, wine, Worcestershire sauce and brown sugar and simmer, stirring occasionally, until sauce thickens slightly, about 5 minutes. Stir in turkey and cook until just heated through, about 2 to 3 minutes. Taste and adjust seasoning. Divide equally between sandwich rolls and serve.

Serves four.

Nutrition values per serving: 417 calories (17.6 percent from fat), 8.2 g fat (1.9 g saturated), 38.7 g carbohydrate, 5.7 g fiber, 40.5 g protein, 117 mg cholesterol, 813 mg sodium.

SaltSense: Using no-salt-added tomatoes reduces the sodium per serving to 439 mg.