| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Basil (fresh is best – dried is equally good) |
|
|
Oregano |
|
|
Parsley (if fresh; use flat leafed) |
|
|
Garlic; minced or sliced thin |
|
|
Onion; chopped very finely |
| 1 |
cn |
(large) tomato puree |
| 1 |
cn |
(large) crushed tomatoes |
INSTRUCTIONS
In a hot pan, saute garlic and oil until just soft (you can use a saute
medium if you like, but it's not necessary) being careful not to let the
garlic burn. Add other spices and toast very briefly. Add both cans of
tomatoes - take off stove or turn down heat to prevent splash back). Simmer
on med to med low for 15-20 minutes, stirring occasionally to prevent
sticking or scorching.
Serves 6-8
Notes: You can use all crushed tomatoes and a small can of tomato paste for
a chunkier sauce, or all tomato puree and a little water for a smoother
sauce. All spices are to taste (I know that's annoying, but you are all
pretty adventurous - and that's what makes each sauce unique!) Posted to
fatfree digest V97 #167 by "Lisa D. Smith" <ldsmith@email.unc.edu> on Aug
2, 1997
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