| 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.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”