| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Sauces, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Ripe, sweet tomatoes |
| 3 |
T |
Virgin olive oil |
| 1 |
|
Red onion, thinly sliced |
| 1 |
|
Rosemary branch, the leaves |
|
|
removed and chopped |
|
|
=OR=- substitute |
| 1 |
|
Bay leaf some thyme |
|
|
Basil or marjoram |
INSTRUCTIONS
This is a delicious simple sauce that can be served with your favorite
fresh pasta. WASH THE TOMATOES WELL; then cut them into sixths or, if
they are large, into eighths. Warm the olive oil in a large, flat
stainless-steel or non-stick pan; add the tomatoes, onion, salt to
taste and rosemary. Cook over gentle heat until the skins are wrinkled
and have really cooked away from the flesh, about 30 minutes. The
tomatoes should be melting into a puree. Pass them through a food
mill. Check the consistency; if you wish a thicker sauce, return it to
the pan and cook over medium-low heat until it is the thickness you
like. Add salt to taste and process in jars, according to canning
directions, or freeze. Makes 1 Quart From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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