| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(35-oz) whole tomatoes |
| 1 |
ts |
Basil; oregano, or marjoram |
| 1 |
|
Clove garlic; peeled, crushed and minced |
| 2 |
tb |
Tomato paste; optional |
|
|
Black pepper; freshly ground, to taste |
|
|
Salt; to taste |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades)
Date: Wed, 1 May 1996 14:56:12 -0400
Recipe By: Evelyne Slomon - The Pizza Book
1. Pour the contents of the tomato can into a 2-quart, heavy non-aluminum
saucepan and coarsely crush the tomatoes with a fork.
2. Add the herbs, garlic, tomato paste, salt, and pepper.
3. Bring to a bubble over medium heat, stiring 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, stiring from time to time, for a minimum of 15 minutes
and a maximum of 1 hour.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #66
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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