| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauce | 4 | Servings | |
INGREDIENTS
| 3 | -(up to) | |
| 4 | Tomatoes -or- (up to) | |
| 3 | cn | Whole tomatoes (up to) |
| 3 | Cloves garlic | |
| 1 | sm | Onion |
| 1 | tb | Tomato paste |
| 1 | tb | Oregano; parsley, basil, black pepper (I grow my own and add whatever looks good) |
| 1 | ts | Crushed red pepper (or more)!!! |
INSTRUCTIONS
Date: Wed, 13 Mar 1996 12:33:25 -0500 From: [email protected] (Annmarie Chiarini) I hope this recipe is what you are looking for. My family is a very traditional Italian family who recently (well, 8 years ago) got into ff/lf veg dieting. We slimmed down many sauce recipies as well as reduced the acidity of the sauce. Enjoy! Saute the diced tomatoes and diced onion in a little water for a 3-5 minutes. Add the spices, diced garlic, pepper and onion. Melt in the tomato paste and simmer for 15-20 minutes, it will cook down to a nice light sauce. Add more tomato paste if you want a thicker sauce. Add more tomatoes if you want a chunkier sauce. I don't mean to be criptic with the measurements, my Grandmother taught me how to "sight cook" and I rarely use spoons or cups, if it smells good and the spices look evenly distributed, I'm happy. FATFREE DIGEST V96 #72 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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