| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Sauces, All mine | 3 | Cups |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | md | Leek (abt 1 1/4 cups) white and green parts cleaned and chopped |
| 2 | Garlic clove(s), minced | |
| 1 | cn | (35oz) Italian tomatoes or |
| 3 | lb | Tomatoes, peeled and seeded |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
1. Heat the oil in a deep skillet. Add the leek and garlic, and saut=82 over low heat for 5 minutes or until the leek is wilted. 2. Empty the tomatoes with their liquid into a bowl. Squish the tomatoes thoroughly (use your hands if you like - it's fun). 3. Add the tomatoes, sugar, salt and pepper to the leek and stir, mix well. 4. Bring the sauce to a simmer over high heat. Turn the heat to low and simmer uncovered until the sauce is reduced by half, about 25-35 minutes. (The wider the skillet, the less time it takes to reduce.) Keeps stored in covered glass jars, for up to 1 week in the refrigerator, 3 months in the freezer. Note: When you use canned tomatoes, add a few chopped fresh ones, too. Cherry tomatoes or plum tomatoes work well. If you're using all fresh tomatoes, dice them and add about =AB cup water, more or less, depending on the juiciness of the tomatoes. Kathleen's Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by q591b4@ilos.net on Sep 10, 1998
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