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Garlic-basil Red Sauce

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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.

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