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Active Time: 10 Minutes
Total Time: 50 Minutes
Yield: Makes about 2 cups (Serves 16)
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| This fresh-tasting tomato sauce cooks in less than 1 hour. It will have its freshest flavor when served within a few hours of preparation, but it can be covered and refrigerated for 1-2 days or frozen for up to 2 weeks and still be delicious. If you like, add garlic and herbs and/or a few tablespoons of red or white wine to the sauce near the end of cooking. |
RECIPE INGREDIENTS
| 2 tablespoons extra-virgin olive oil or sunflower or canola oil |
| 1/4 cup finely chopped yellow onion |
| Minced garlic, optional |
| Minced fresh or dried herbs, optional |
| 6 cups peeled, seeded, chopped and well-drained plum (Roma) tomatoes (fresh or canned) |
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DIRECTIONS
In a saucepan over low heat, warm the oil. Add the onion and sauté until translucent, 4-5 minutes; do not allow to brown. Add garlic and herbs to taste (or as directed in individual recipes) and sauté until fragrant, about 1 minute.
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Add the tomatoes and bring to a boil over high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and the juices have evaporated, 30-35 minutes for canned tomatoes and 40-45 minutes for fresh tomatoes.
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Season to taste with salt and white pepper. Use immediately, or let cool, cover and refrigerate or freeze.
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Serving Size = 2 tablespoons
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Recipe author: Mary Beth Clark
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes about 2 cups (Serves 16)
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