| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | sm | Cloves garlic, crushed |
| 1 | cn | Crushed tomatoes 28 oz. |
| 1 | tb | Sugar |
| 1 | tb | Fresh oregano (Italian), |
| Chopped | ||
| 1 | ts | Parsley, chopped fine |
INSTRUCTIONS
Place the oil and garlic into a 2 quart saucepan and heat just until the aroma of the garlic releases - DON'T overcook the garlic (it shouldn't even turn brown)! Pour in the crushed tomatoes and set heat to simmer Stir in the sugar until disolved Stir in the oregano and parsley Simmer for fifteen minutes NOTES : Dried oregano can be used if you don't have fresh, but it definitely affects the flavor. This sauce can be used as a base for a variety of recipes - its great as a pizza sauce; loves to have things added to it like pepperoni, sausage, mushrooms etc. and is even better after it has set for a day. Cooking Tip: When removing the cover from a simmering pot of tomato sauce, don't let the condensation from the lid drip back into the sauce. Its acidity will effect the flavor. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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