| 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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