| 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
A Message from our Provider:
“As a former fetus, I oppose abortion…”