| 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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