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Quick Tomato Sauce

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Makes about 2 cups (Serves 16)
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.
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)  
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.

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.

Season to taste with salt and white pepper. Use immediately, or let cool, cover and refrigerate or freeze.

Serving Size = 2 tablespoons

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 cups (Serves 16)
Calories: 30
Sodium: 6mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 60%
Fat. Total: 2g
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