| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Extra virgin olive oil |
| 4 |
lg |
Cloves garlic; lightly bruised |
| 4 |
cn |
(28 ounces each); plum tomatoes drained and, coarsely chopped |
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Coarsely chopped flat-leaf parsley |
| 1/2 |
c |
Fresh basil leaves; torn in half |
| 2 |
ts |
Dried oregano |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
pn |
Sugar |
|
2 |
days. |
INSTRUCTIONS
1.Heat the oil in a large heavy pot over medium-low heat. Add the garlic
and cook until it colors slightly but does not burn, 3 to 4 minutes. Remove
from the heat and carefully stir in the tomatoes and the wine.
2.Return the pot to medium heat. Stir in the parsley, basil, oregano, salt,
pepper, and sugar. Simmer uncovered, stirring occasionally, for 30 minutes.
Serve immediately, or cool and store covered in the refrigerator for up to
Makes 7 cups
Posted to KitMailbox Digest by "Bright W. Larkin" <bright@twave.net> on
Jun 1, 1998
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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”