|2 tablespoons||Olive oil|
|1 medium||Yellow onion; finely chopped or thinly sliced|
|2||Cloves (large) garlic; peeled and mashed|
|2½ pounds||Ripe fresh tomatoes or imported canned tomatoes; drained; in 1/2" dice, reserve juice|
|2 teaspoons||Fresh rosemary; chopped|
|2 teaspoons||Fresh sage; chopped|
|1 tablespoon||Fresh parsley; chopped, preferably flat-leaved (up to)|
|¾ cup||Dry white wine|
|Salt and pepper; to taste|
Date: Sun, 14 Apr 1996 16:47:32 -0400 From: Wendy Lockman <wlockman@...> Hill and Barclay write: "This tomato sauce, made without the usual paste, is wonderful to keep on hand in the freezer for pasta, omelets, and grilled meats and poultry."
Heat olive oil in large skillet over moderately high heat; saute onion and garlic until softened. Add tomatoes gradually, keeping heat as high as possible without browning. Stir in herbs, wine and any reserved tomato juice; reduce heat to low and simmer for about 20 minutes, or until vegetables are softened and fragrant. Add more wine or water if needed, to prevent sticking and maintain desired consistency. Season with salt and pepper to taste. Yield: About 3 cups.
From Madalene Hill and Gwen Barclay's "Sage Through the Ages" article in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 32. Posted by Cathy Harned.
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