| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Italian |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil, best quality |
| 2 |
c |
Onions, yellow |
| 4 |
lb |
Tomatoes, plum |
| 6 |
oz |
Tomato paste |
| 2 |
tb |
Basil, fresh, minced |
| 1/2 |
ts |
Oregano, dried |
| 1 |
ts |
Salt |
| 1 |
tb |
Pepper water |
| 5 |
|
Garlic cloves, minced |
| 1/2 |
c |
Italian parsley, chopped |
INSTRUCTIONS
1. Heat olive oil in a large deep pot. Add finely chopped onions and
cook, covered, over low heat until tender and lightly colored, about 25
minutes.
2. Add skinned and seeded plum tomatoes, tomato paste, basil, oregano,
salt and freshly ground black pepper. Simmer for 10 minutes, stirring
occasionally.
3. Add the water and cook very slowly, uncovered, for 3 hours.
4. Stir in the minced garlic and finely chopped parsley and simmer for
another 5 minutes.
5. Taste and correct seasoning if necessary. Use immediately or cool to
room temperature before covering. Refrigerate or freeze. About 3 quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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