| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive Oil |
| 1 |
|
Garlic clove finely chopped |
| 16 |
oz |
Can tomato sauce |
| 1 |
|
Onion – finely chopped |
| 2 |
T |
Fresh Parsley – freshly |
|
|
Chopped and divided |
| 1 |
t |
Sugar, optional |
| 1 |
T |
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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