| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
|
Onions, chopped |
| 1 |
lb |
Carrots, cut in 1/4-inch rounds |
| 3/4 |
c |
Water |
| 3 |
|
Cloves garlic |
| 56 |
oz |
Plum tomatoes in tomato puree |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
In a large non-reactive saucepan heat olive oil. Add onions and carrots and
reduce heat to low. Add 1/4 cup of water and garlic. Cover and cook gently
until vegetables are tender, about 15 minutes. Stir in tomatoes with puree,
using a wooden spoon to break up tomatoes by mashing them against the sides
of the saucepan. Add remaining 1/2 cup of water, cover and simmer over low
heat for 1 hour, stirring now and then. Press sauce through a sieve or food
mill and discard solids. Season to taste with salt and pepper. Use
immediately or ladle into freezer containers. This sauce can freeze up to a
year.
Yield: 2 quarts of sauce
PASTA MONDAY TO FRIDAY SHOW #PS6514 Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997
Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 21, 1997
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