| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Veg03 | 6 | servings | |
INGREDIENTS
| 2 | lb | Italian plum tomatoes |
| 1 | tb | Olive oil |
| 1 1/2 | c | Onion; chopped |
| 2 | tb | Italian parsley; minced |
| 2 | tb | Fresh basil; minced |
| 1 | tb | Tomato paste |
| 2 | c | Water |
| 1 | tb | Honey |
| 2 | tb | Red wine vinegar |
| 1/2 | ts | Cinnamon |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
INSTRUCTIONS
Peel, seed, and chop tomatoes; set aside. In a medium saucepan, heat the oil and saute the onion and herbs gently for 5 minutes, until the onion begins to turn golden. Disolve the honey in the red wine vinegar. Add all the other ingredients, stir, and cook over high heat, stirring occasionally, for 20 minutes, until the sauce is thick but the tomatoes still have some body. Serve hot or cool to room temperature, cover, and refrigerate. You can substitute 2-32 oz. cans of plum tomatoes with their juice for the fresh tomatoes. Eliminate the tomato paste and water. Per serving: 71 Calories; 3g Fat (31% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 520mg Sodium Recipe by: Classic Italian Cooking for the Vegetarian Gourmet, B. Cox Converted by MM_Buster v2.0l.
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