Amerigo's basic tomato sauce

Yield: 1 servings

Measure Ingredient
WALDINE VAN GEFFEN VGHC42A
2 Carrots -- dice
2 Ribs celery -- dice
1⅓ tablespoon Garlic, minced
1 Onion -- chop
½ cup Olive oil
1 large Can tomatoes
1 teaspoon Fresh basil -- chop
Salt and pepper

In a sauce pan saute carrots, celery, garlic, and onion in olive oil until all are translucent and slightly browned. Add tomatoes and basil. Salt and pepper to taste then simmer till cooked to a consistency you prefer--at least 15 mins. Do NOT overcook. Source: Tony Cortese, Amerigo's Restaurant, NYC.

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From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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