| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; chopped fine |
| 2 |
lg |
Garlic cloves; chopped fine |
| 2 |
tb |
Olive oil |
|
|
A; (28- to 32-ounce) |
|
|
; can plum tomatoes |
|
|
; including the |
|
|
; juice, chopped |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Dried hot red pepper flakes |
INSTRUCTIONS
In a heavy saucepan cook the onion and the garlic in the oil over moderate
heat, stirring, until they are golden, add the tomatoes with the juice, the
sugar , the red pepper flakes, and salt to taste, and simmer the sauce,
stirring occasionally, for 30 minutes, or until it is thickened. (The
tomato sauce may be made 1 day in advance and kept covered and chilled.)
Makes about 2 cups.
Gourmet May 1993
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