Name: Tomato Sauce Patrica Wells
Ingredients: 1/4 c Extra virgin olive oil; 1 sm Onion; minced; 3 Cloves garlic; minced; Sea salt; 1 3/4 lb Crushed tomatoes in puree; Several sprigs of parsley, bay leaves and; Celery leaves

The standard of practical holy living has been so low among Christians that very often the person who tries to practice spiritual disciplines in everyday life is looked upon with disapproval by a large portion of the Church. And for the most part, the followers of Jesus Christ are satisfied with a life so conformed to the world, and so like it in almost every respect, that to a casual observer, there is no difference between the Christian and the pagan.

Hannah Whitall Smith

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian/tus, Sauces	6	Servings

INGREDIENTS

1/4	c	Extra virgin olive oil
1	sm	Onion; minced
3		Cloves garlic; minced
		Sea salt
1 3/4	lb	Crushed tomatoes in puree
		Several sprigs of parsley, bay leaves and
		Celery leaves

INSTRUCTIONS

In a large unheated saucepan, combine the oil, onion, garlic and salt and
stir to coat with oil. Cook over moderate heat just until the garlic turns
golden but does not brown, 2 to 3 minutes. If using whole canned tomatoes,
place a food mill over the skillet and puree the tomatoes directly into it.
Crushed tomatoes can be added directly from the can. Add the herb bundle,
stir to blend, and simmer, uncovered, until the sauce begins to thicken,
about 15 minutes. For a thicker sauce, for pizzas and toppings, cook for 5
minutes more. Taste for seasoning. Remove and discard the herb bundle. The
sauce may be used immediately, stored in the refrigerator for up to 2 days,
or frozen for up to 2 months. If small quantities of sauce will be needed
for pizzas or other toppings, freeze in ice cube trays.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
NOTES : Yield: about 3 cups.

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