Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | Spanish onion, -- cut into |
| \N 4 | cloves garlic, -- thinly |
| \N TB | dried) |
| \N 2 | 28-oz cn tomatoes, crushed |
| \N \N | Date: Mon, 28 Oct 1996 22:13:41 |
¼ -inch dice
: sliced
3 oz virgin olive oil
4 TB fresh thyme -- (or 2
½ md carrot, -- finely shredded : -and mixed well with their j : Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Yield: 6 cups
Recipe By :MOLTO MARIO SHOW #MB5680 ~0500