Basic tomato sauce

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 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

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