Name: Fresh Tomato Sauce #3
Ingredients: 2 tb Olive oil; 1 md Yellow onion; finely chopped or thinly sliced; 2 Cloves (large) garlic; peeled and mashed; 2 1/2 lb Ripe fresh tomatoes or imported canned tomatoes; drained; in 1/2" dice, reserve juice; 2 ts Fresh rosemary; chopped; 2 ts Fresh sage; chopped; 1 tb Fresh parsley; chopped, preferably flat-leaved (up to); 3/4 c Dry white wine; Salt and pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
		Sauce	12	Servings

INGREDIENTS

2	tb	Olive oil
1	md	Yellow onion; finely chopped or thinly sliced
2		Cloves (large) garlic; peeled and mashed
2 1/2	lb	Ripe fresh tomatoes or imported canned tomatoes; drained; in 1/2" dice, reserve juice
2	ts	Fresh rosemary; chopped
2	ts	Fresh sage; chopped
1	tb	Fresh parsley; chopped, preferably flat-leaved (up to)
3/4	c	Dry white wine
		Salt and pepper; to taste

INSTRUCTIONS

Date: Sun, 14 Apr 1996 16:47:32 -0400
From: Wendy Lockman <wlockman@ra1.randomc.com>
Hill and Barclay write: "This tomato sauce, made without the usual paste,
is wonderful to keep on hand in the freezer for pasta, omelets, and grilled
meats and poultry."
Heat olive oil in large skillet over moderately high heat; saute onion and
garlic until softened. Add tomatoes gradually, keeping heat as high as
possible without browning. Stir in herbs, wine and any reserved tomato
juice; reduce heat to low and simmer for about 20 minutes, or until
vegetables are softened and fragrant. Add more wine or water if needed, to
prevent sticking and maintain desired consistency. Season with salt and
pepper to taste. Yield: About 3 cups.
From Madalene Hill and Gwen Barclay's "Sage Through the Ages" article in
"The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 32.  Posted
by Cathy Harned.
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