| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces, Vegetables, Pasta |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Ripe, sweet tomatoes |
| 3 |
tb |
Virgin olive oil |
| 1 |
sm |
Red onion; thinly sliced |
| 1 |
sm |
Rosemary branch; the leaves removed and chopped =OR=- substitute 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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