| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Pasta |
12 |
servings |
INGREDIENTS
| 4 |
|
Cloves garlic; minced |
| 1 |
md |
Onion; chopped |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dried parsley |
| 1/2 |
ts |
Black pepper |
| 5 |
lb |
Ripe tomatoes; peeled, and chopped |
|
|
; (about 6, large tomatoes) |
INSTRUCTIONS
In a large sauce pan over medium high heat, cook garlic and onion, in
oil, for ten minutes, until onions are tender. Stir in basil,
oregano, salt, parsley and pepper; cook for 1 minute. Add tomatoes,
bring mixture to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes, stirring ocassionally. If desired, puree half the
tomatoes in food processor before adding to saucepan. Cool sauce and
place in plastic bags and freeze for later use. To use let bag thaw
in refrigerator overnight. Makes about 6 cups of sauce or 12 half cup
servings.
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