| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
|
Spanish onion; cut into 1/4" dice |
| 4 |
|
Cloves garlic; thinly sliced |
| 3 |
oz |
Virgin olive oil |
| 4 |
tb |
Fresh thyme; or |
| 2 |
tb |
Dried thyme |
| 1/2 |
md |
Carrot; finely shredded |
| 2 |
cn |
Tomatoes; (28-oz each) |
|
|
Salt; to taste |
INSTRUCTIONS
Saute the onion and garlic in the olive oil over medium heat until
translucent, but not browned (about 10 minutes ).
Add the thyme and carrot and cook 5 minutes more. Add two 28-oz cans of
tomatoes, crushed, with juice, chopped. Bring to a boil, lower the heat to
just bubbling, stirring occasionally for 30 minutes. Season with salt to
taste. Serve immediately, or set aside for further use. The sauce may be
refrigerated for up to one week or frozen for up to 6 months. Yields 6 cups
Per serving: 204 Calories; 22g Fat (92% calories from fat); 1g Protein; 4g
Carbohydrate; 0mg Cholesterol; 5mg Sodium
Recipe by: Mario Batali, Molto Mario, TVFN
Posted to TNT Recipes Digest, Vol 01, Nr 923 by BGL
<cyberfun@earthlink.net> on Jan 9, 1998
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