| 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
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