| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped Onion |
| 3 |
md |
Minced Garlic Cloves |
| 28 |
oz |
Canned Whole Tomatoes |
| 2 |
ts |
Tabasco Pepper Sauce |
| 1 |
tb |
Chopped Fresh Basil Leaves |
|
|
Or: |
| 1 |
ts |
Dried Basil |
| 1/2 |
ts |
Dried Rosemary |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Ricotta Cheese (See Note) |
| 1/3 |
c |
Plain Yogurt (See Note) |
INSTRUCTIONS
We like this piquant tomato sauce, which is easy on the calories, but if
you are in the mood to indulge, try cream in place of the ricotta and
yogurt. ~------------------------------------------------------
~------------- ~-- In a large saucepan, heat the oil and saute the onion
and garlic until soft, about 5 minutes. Chop the tomatoes, reserving the
liquid. Add the tomatoes, 1/2 cup of the reserved liquid, and the Tabasco
sauce, basil, rosemary, and salt to the saucepan and mix well. Simmer,
uncovered, for 30 minutes, adding more of the tomato liquid if the sauce is
too thick. In a food processor or blender, process the ricotta cheese and
yogurt until smooth. Stir the mixture into the tomato sauce and heat
without allowing it to come to a boil. The sauce may look slightly grainy,
but appears smooth when it is added to hot pasta. NOTE: Low-fat ricotta and
yogurt can be used.
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