| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; Chopped (About 1 Cup) |
| 3 |
|
Cloves Garlic; Minced Or Pressed |
| 2 |
ts |
Olive Oil |
| 28 |
oz |
Undrained Canned Tomatoes |
| 2 |
ts |
Dried Basil Or |
| 2 1/2 |
tb |
Chopped Fresh Basil |
| 1/4 |
ts |
Dried Oregano Or |
| 1/2 |
ts |
Chopped Fresh Oregano |
| 1 |
tb |
Chopped Fresh Parsley |
|
|
Salt And Black Pepper; To Taste |
INSTRUCTIONS
In a heavy, nonreactive pan, sauté the onions and garlic in the oil for
about 10 minutes on medium heat, until translucent. Stir often to prevent
sticking. Drain the tomato juice into the sautéing onions. With a knife,
chop the tomatoes right in the can and add them to the onions, or use your
hands to squeeze them directly into the cooking pan. Stir in the basil,
oregano, and parsley. Simmer, uncovered, for about 15 minutes, until the
sauce has thickened. Add salt and pepper to taste.
NOTES : Because this is such a useful all-purpose sauce, you may want to
double the recipe - but no need to double the oil. The 2 teaspoons will be
enough! Tightly sealed, it will keep refrigerated for at least a week and
frozen for several months.
Recipe by: Moosewood Restaurant Low Fat Favorites
Posted to EAT-LF Digest by "Eileen & Cat" <interzon@gte.net> on Sep 28,
1998, converted by MM_Buster v2.0l.
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