| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 3 |
|
To 4 Cloves Garlic, minced |
| 3 |
cn |
Italian (plum) Tomatoes, pureed in food processor (28 oz each) |
| 1/2 |
c |
Fresh Italian Parsley, chopped |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Dried Basil Leaves |
| 2 |
|
Bay Leaves |
INSTRUCTIONS
Salt and Freshly Ground Pepper to taste
In a 3 quart saucepan heat olive oil over medium heat. Add garlic and
saute' 1 minute. Add tomatoes and remaining ingredients and simmer
uncovered about 30 minutes. Remove bay leaves and store in refrigerator for
future use. Serve over pasta in place of meat sauce. Yield: about 8 Cups
SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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