| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive or vegetable oil |
| 2 |
|
Cloves garlic; peeled and sliced |
| 3 |
tb |
Finely chopped parsley |
| 3 |
tb |
Finely chopped onion |
| 1 |
cn |
(28 oz.) whole tomatoes |
| 1 |
|
Bay leaf |
| 1 |
ds |
Salt |
| 1 |
ds |
Black pepper |
|
|
Fresh basil leaves; optional |
INSTRUCTIONS
1. In a large saucepan, heat oil over medium heat.
2. Add garlic and saute for 2 to 3 minutes.
3. Add parsley and onion. Slowly add tomatoes. Stir to break up tomatoes.
4. Add bay leaf, salt and pepper. Bring to a boil.
5. Cover and simmer sauce over low heat for about 15 minutes for flavors to
blend.
6. Add some fresh, finely-chopped basil leaves.
7. Serve sauce with spaghetti or other pasta dishes or with rice.
Posted to EAT-L Digest by Kim <KBR22@WEBTV.NET> on Dec 11, 1997
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