Basic "scratch" tomato sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Extra-virgin olive oil
4 Cloves garlic; lightly bruised
4 cans Plum tomatoes; (28 ounces each), drained, coarsely chopped
½ cup Dry red wine
½ cup Parsley; coarsely chopped
½ cup Basil leaves; torn in half
2 teaspoons Dried oregano
Salt and freshly ground black pepper; to taste
1 Pinches sugar

Heat the oil in a large, heavy pot over medium-low heat. Add the garlic and cook until it colors slightly but does not burn, about 3 to 4 minutes.

Remove from the heat and carefully stir in the tomatoes and the wine.

Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes.

Serve immediately or cool and store, covered, in the refrigerator for up to 2 days. Or freeze the sauce for later use.

Yield: 7 cups. Per ½ cup serving: 84 calories, 11g carbohydrates, 2g protein, 4g fat, no cholesterol.

Published in Parade Magazine 4/26/98 Typed and Busted by Carriej999@...

Recipe by: Sheila Lukins

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 26, 1998

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