| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | Finely chopped onion | |
| 1 | tb | Finely chopped garlic |
| 4 | c | Italian plum tomatoes or whole pack tomatoes, coarsely chopped but not drained |
| 1 | cn | (6 oz) tomato paste |
| 1 | tb | Dried oregano |
| 1 | ts | Dried basil, crumbled |
| 1 | Bay leaf | |
| 2 | ts | Sugar |
| 1 1/2 | ts | Salt |
| Few grindings of pepper |
INSTRUCTIONS
Heat 3 T olive oil and cook 1 finely chopped onion over moderate heat for 7 to 8 minutes. When the onions are soft and transparent but not brown, add 1 T finely chopped garlic and cook 1 or 2 minutes stirring constantly. Then stir in 4 cups Italian plum tomatoes or whole pack tomatoes, coarsely chopped but not drained, 1- 6 oz can tomato paste, 1 T dried oregano, 1 tsp dried basil, crumbled, 1 bay leaf, 2 tsp sugar, 1 1/2 tsp salt and a few grindings of pepper. Bring to boil, simmer for 1 hour on very low heat. Sauce should be thick and fairly smooth. Taste and season with salt and pepper. If you want a smoother puree rub through a sieve or whir in food processor. Posted to EAT-L Digest 15 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 15, 1997
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