INGREDIENTS

INSTRUCTIONS

Sugo Di Pomodoro
Note 1: Original recipe used 4 Tbsp olive oil
Makes 5 3/4 C
Pour the oil into a 3 qt pot set on med-high heat and cook the garlic and
onions for 3 min. Reduce the heat to a simmer an cook until the onions are
soft and start to brown, about 10 min, stirring occasionally.
While the onions are cooking, put the tomatoes and their juice in a blender
or food processor and puree until smooth. Add the tomato puree to the onion
mixture, raise the heat to high and bring to a boil for 5 - 8 min. Reduce
the heat add the basil and simmer for 25 in, stirring occasionally.
Cook's Tip: I can't stress enough the importance of using Italian tomatoes.
They are naturally sweeter than the American counterparts. If you have to
use American tomatoes, double the amount of chopped onions and add 2 more
Tbsp of oil.
Remember, this is a plain, unsalted sauce, which is great as an ingredient
in other finished sauces. If you want to use this as a garnish for your
pasta, I's suggest you add 1/4 tsp of salt for each 2 cups, according to
your taste.
This is incredibly good!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : al 49 Total Fat 2.4g Sat Fat 0.3g Carb 6.9g Fib 1.5g Pro 1.2g Sod
11mg
Recipe by: Cucina Amore
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 21,
1999, converted by MM_Buster v2.0l.

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