CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Sauces |
8 |
Servings |
INGREDIENTS
1 |
tb |
Olive oil |
1 |
c |
Finely chopped onion |
3 |
|
Cloves garlic, minced |
5 1/2 |
c |
Seeded chopped tomato, (1-3/4 pounds) |
1/4 |
c |
Chopped fresh basil |
1/2 |
ts |
Salt |
1/4 |
ts |
Pepper |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic; saute 3 minutes or until tender. Add tomato and remaining
ingredients; stir well, and bring to a boil. Reduce heat to medium-low, and
cook, uncovered, for 10 minutes or until reduced to 4 cups, stirring
occasionally. Yield: 4 cups (serving size: 1/2 cup).
Per serving: 48 Calories; 2g Fat (35% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 144mg Sodium
Serving Ideas : Serve over pasta.
NOTES : Keep a pint of this sauce in your freezer for a quick fix with
pasta. It's also great with grilled poultry or steak, as a pizza topping,
or spooned over polenta or eggs.
Recipe by: Cooking Light, Sept 1994, page 94
Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
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