| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
md |
Onion; chopped |
| 6 |
|
Cloves garlic; minced |
| 1/2 |
c |
Dry red wine |
| 28 |
oz |
Canned crushed tomatoes |
| 1/4 |
ts |
Sugar |
| 1 |
tb |
Dried oregano |
| 1/2 |
ts |
Dried rosemary |
| 1/2 |
ts |
Fennel seeds; (optional) |
| 1/4 |
ts |
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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