| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | New, Vegtime7 | 8 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | Onion, chopped | |
| 6 | Cloves garlic, minced | |
| 1/2 | c | Dry red wine |
| 28 | oz | Canned crushed tomatoes |
| 1/4 | t | Sugar |
| 1 | T | Dried oregano |
| 1/2 | t | Dried rosemary |
| 1/2 | t | Fennel seeds, optional |
| 1/4 | t | Crushed red pepper flakes |
| optional | ||
| 1/2 | c | Loosely packed fresh basil |
| leaves | ||
| Torn into small pieces | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
MAKES 4 CUPS VEGAN This chunky tomato sauce is great as is but also wonderfully versatile. You can alter it in countless ways, varying the flavor with what's in season or in your pantry. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add wine, tomatoes, sugar, oregano and rosemary. Add fennel seeds and red pepper flakes if desired. Simmer over low heat, uncovered, stirring occasionally, until mixture thickens slightly, about 30 minutes. Add basil and cook 3 minutes. Season to taste with salt and freshly ground black pepper. PER 1/2-CUP SERVING: 36 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 27MG SOD.; 1G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 62 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”