| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Green onions; coarsely chopped |
|
|
(white and green parts) |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Dried oregano |
| 1/4 |
ts |
Sugar |
| 28 |
oz |
Canned whole tomatoes in juice |
|
|
Chopped and juices reserved |
| 1/2 |
c |
Loosely packed fresh parsley; coarsely chopped |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
MAKES 4 CUPS VEGAN
This rich red sauce is ready in under 30 minutes. Keep the ingredients on
hand for a quick meal and you'll never feel the need for a prepared sauce
again.
In large saucepan, heat oil over medium heat. Add green onions and garlic
and cook, stirring often, until onions are soft, about 5 minutes. Stir in
oregano and sugar. Add tomatoes with juice and simmer just until slightly
thickened, about 10 minutes. Remove from heat and add parsley. Season with
salt and pepper.
PER 1/2 CUP SERVlNG: 43 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 5G
CARB.; 0 CHOL.; 215 MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 64
Converted by MM_Buster v2.0l.
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