Yield: 10 Servings
|1||Head garlic, peeled|
|¾ cup||Olive oil|
|2 cans||(large) crushed, peeled tomatoes, with juice|
|8 cups||Water (2 tomato cans)|
|1 teaspoon||Black pepper, finely ground|
|½ teaspoon||Dried parsley|
|1 teaspoon||(heaping) dried basil|
|1 tablespoon||(heaping) plus|
|1 teaspoon||(heaping) salt|
1. Chop the garlic until fine, either in food processor fitted with the steal blade or by hand.
2. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown.
3. Stir in the tomatoes, juice, and tomato cans of water. Add the pepper, parsley, basil, sugar, and salt. Stir again.
4. When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes. Posted to EAT-L Digest 29 Dec 96 Recipe by: The Cremaldi Cookbook From: Cheryl Constantine <Nickaduck@...> Date: Mon, 30 Dec 1996 18:42:31 -0500