| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime6 |
5 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped (1 cup) |
| 1 |
md |
Clove garlic; minced, up to 3 |
| 10 |
md |
Ripe tomatoes; up to 12 |
|
|
Frozen and peeled if desired |
| 1 |
ts |
Dried oregano or marjoram |
| 3/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
MAKES 5 CUPS DAIRY-FREE
Here's an excellent way to use the overflow from your summer tomato
harvest. Simply freeze tomatoes whole, then cook them to make a scrumptious
sauce, which goes well with virtually any type of pasta.
In large deep skillet, heat oil over medium heat. Add onion and garlic and
cook until softened, about 5 minutes. Add tomatoes and cook, stirring to
break up with back of spoon. Bring mixture to a boil. When sauce boils,
reduce heat. Stir in oregano and simmer 30 to 45 minutes. Just before
serving, stir in fresh basil and salt and pepper to taste.
PER CUP: 74 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.;
17MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 50
Converted by MM_Buster v2.0l.
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