| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
2 |
Quarts |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions, chopped |
| 4 |
|
Garlic cloves, minced |
| 1 |
cn |
Whole peeled tomatoes, cut up (28 oz) |
| 1 |
cn |
Tomato paste (6 oz) |
| 1 |
cn |
RO*TEL Diced Tomatoes and Green Chilies |
| 2 |
tb |
Dried basil |
| 2 |
ts |
Dried oregano |
| 1 |
tb |
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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