Arribiatta sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 4 | Tomatoes -or- (up to) | |
| 3 | cans | Whole tomatoes (up to) |
| 3 | Cloves garlic | |
| 1 | small | Onion |
| 1 | tablespoon | Tomato paste |
| 1 | tablespoon | Oregano; parsley, basil, black pepper (I grow my own and add whatever looks good) |
| 1 | teaspoon | Crushed red pepper (or more)!!! |
Directions
Date: Wed, 13 Mar 1996 12:33:25 -0500 From: Annm665091@... (Annmarie Chiarini) I hope this recipe is what you are looking for. My family is a very traditional Italian family who recently (well, 8 years ago) got into ff/lf veg dieting. We slimmed down many sauce recipies as well as reduced the acidity of the sauce. Enjoy!
Saute the diced tomatoes and diced onion in a little water for a 3-5 minutes. Add the spices, diced garlic, pepper and onion. Melt in the tomato paste and simmer for 15-20 minutes, it will cook down to a nice light sauce. Add more tomato paste if you want a thicker sauce. Add more tomatoes if you want a chunkier sauce.
I don't mean to be criptic with the measurements, my Grandmother taught me how to "sight cook" and I rarely use spoons or cups, if it smells good and the spices look evenly distributed, I'm happy.
FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .