Yield: 3 cups
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 medium | Leek (abt 1 1/4 cups) white and green parts cleaned and chopped |
2 \N | Garlic clove(s), minced |
1 can | (35oz) Italian tomatoes or |
3 pounds | Tomatoes, peeled and seeded |
1 teaspoon | Sugar |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
1. Heat the oil in a deep skillet. Add the leek and garlic, and saut over low heat for 5 minutes or until the leek is wilted.
2. Empty the tomatoes with their liquid into a bowl. Squish the tomatoes thoroughly (use your hands if you like).
3. Add the tomatoes, sugar, salt and pepper to the leek and stir to combine.
4. Bring the sauce to a simmer over high heat. Turn the heat to low and simmer uncovered until the sauce is reduced by half, about 25-35 minutes. (The wider the skillet, the less time it takes to reduce.) Keeps stored in covered glass jars, for up to 1 week in the refrigerator, 3 months in the freezer.
Note: When you use canned tomatoes, add a few chopped fresh ones, too.
Cherry tomatoes or plum tomatoes work well. If you're using all fresh tomatoes, dice them and add about « cup water, more or less, depending on the juiciness of the tomatoes.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 34-35 Submitted By DIANE LAZARUS On 10-05-95