Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Basil (fresh is best - dried is equally good) |
\N \N | Oregano |
\N \N | Parsley (if fresh; use flat leafed) |
\N \N | Garlic; minced or sliced thin |
\N \N | Onion; chopped very finely |
1 can | (large) tomato puree |
1 can | (large) crushed tomatoes |
In a hot pan, saute garlic and oil until just soft (you can use a saute medium if you like, but it's not necessary) being careful not to let the garlic burn. Add other spices and toast very briefly. Add both cans of tomatoes - take off stove or turn down heat to prevent splash back). Simmer on med to med low for 15-20 minutes, stirring occasionally to prevent sticking or scorching.
Serves 6-8
Notes: You can use all crushed tomatoes and a small can of tomato paste for a chunkier sauce, or all tomato puree and a little water for a smoother sauce. All spices are to taste (I know that's annoying, but you are all pretty adventurous - and that's what makes each sauce unique!) Posted to fatfree digest V97 #167 by "Lisa D. Smith" <ldsmith@...> on Aug 2, 1997