| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 2 | Quarts | ||
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Onions, chopped | |
| 4 | Garlic cloves, minced | |
| 1 | Whole peeled tomatoes | |
| cut up 28 oz | ||
| 1 | Tomato paste, 6 oz | |
| 1 | RO*TEL Diced Tomatoes and | |
| Green Chilies | ||
| 2 | T | Dried basil |
| 2 | t | Dried oregano |
| 1 | T | Sugar |
| 1/2 | c | White wine, opt |
INSTRUCTIONS
In a 3-quart saucepan, over medium-low heat, cook onion and garlic in hot oil until onion is tender, stirring occasionally. Stir in remaining ingredients except wine; heat to a boil, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir in wine and simmer 5 minutes. Makes about 1 1/2 quarts sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 816.9mg
Potassium: 1362.7mg
Carbohydrates: 41.6g
Fiber: 8.8g
Sugar: 23.8g
Protein: 7.2g