| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Pizza |
1 |
Servings |
INGREDIENTS
| 1 |
|
2 lb,3 oz. can whole |
|
|
Tomatoes, packed in tomato |
|
|
Puree or juice |
| 2 |
|
Fresh basil leaves or 1 |
|
|
Teaspoon dried basil, dried |
|
|
Oregano or dried marjoram |
| 1 |
|
Clove of garlic, crushed |
| 2 |
tb |
Tomato paste (optional) |
|
|
Freshly ground black pepper |
|
|
Pinch of salt (optional) |
INSTRUCTIONS
1. Pour the contents of the tomato can into a 2 quart, heavy non-aluminum
saucepan and coarsely crush the tomatoes with a fork or your hands. 2.
Add the herbs, garlic, tomato paste, pepper, and salt. 3. Bring to a bubble
over medium heat, stirring to mix the seasonings. 4. As soon as the sauce
begins to bubble, turn the heat to low and
maintain the sauce at a gentle simmer. 5. Cook, uncovered, stirring
from time to time, for a minimum of 15
minutes and a maximum of 1 hour. This sauce will keep for about a week
in an airtight container in the refrigerator. It can also be frozen for up
to 4 months. Variation: For onion sauce, saute 1 small, finely chopped
sweet onion
: in 2 tablespoons of olive oil until the onion is just
: translucent. Follow instructions for basic sauce.
: For meat flavored sauce, saute the meat of two Italian sweet
: sausages (removed from their casings and roughly crumbled)
: in 1 tablespoon of olive oil. Cook the sausage meat for 1 to
: 2 minutes over medium heat until it is no longer pink. Follow
: instructions for basic sauce. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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