| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Extra virgin olive oil |
| 4 | lg | Cloves garlic; lightly bruised |
| 4 | cn | (28 ounces each); plum tomatoes drained and, coarsely chopped |
| 1/2 | c | Dry red wine |
| 1/2 | c | Coarsely chopped flat-leaf parsley |
| 1/2 | c | Fresh basil leaves; torn in half |
| 2 | ts | Dried oregano |
| Salt and freshly ground black pepper to taste | ||
| 1 | pn | Sugar |
| 2 | days. |
INSTRUCTIONS
1.Heat the oil in a large heavy pot over medium-low heat. Add the garlic and cook until it colors slightly but does not burn, 3 to 4 minutes. Remove from the heat and carefully stir in the tomatoes and the wine. 2.Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper, and sugar. Simmer uncovered, stirring occasionally, for 30 minutes. Serve immediately, or cool and store covered in the refrigerator for up to Makes 7 cups Posted to KitMailbox Digest by "Bright W. Larkin" <bright@twave.net> on Jun 1, 1998
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