Yield: 3 cups
|1 tablespoon||Olive oil|
|1 medium||Leek (abt 1 1/4 cups) white and green parts cleaned and chopped|
|2||Garlic clove(s), minced|
|1 can||(35oz) Italian tomatoes or|
|3 pounds||Tomatoes, peeled and seeded|
|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