Ff marinara sauce

Yield: 1 Servings

Measure Ingredient
Basil (fresh is best - dried is equally good)
Oregano
Parsley (if fresh; use flat leafed)
Garlic; minced or sliced thin
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

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