| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
|
Garlic clove finely chopped |
| 16 |
oz |
Can tomato sauce |
| 1 |
sm |
Onion – finely chopped |
| 2 |
tb |
Fresh Parsley – freshly |
|
|
Chopped and divided |
| 1 |
ts |
Sugar (optional) |
| 1 |
tb |
Basil, Oregano, or Marjoram finely chopped |
|
|
Pepper – freshly ground |
|
|
Salt to taste (optional) |
INSTRUCTIONS
When fresh tomatoes aren't in season, here's a quick way to doctor up
canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive
oil. Add onion and garlic and saute over medium heat until onion is pale
golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley
and cook on medium-low heat about 15 minutes to blend the flavors. Taste.
If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste
and salt, if needed. Finish by stirring in another tablespoon of parsley
and your choice of Basil, Oregano, or Marjoram. This sauce came from the
cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce
Pan.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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