Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 4 \N | Onions, chopped |
| 1 pounds | Carrots, cut in 1/4-inch rounds |
| ¾ cup | Water |
| 3 \N | Cloves garlic |
| 56 ounces | Plum tomatoes in tomato puree |
| \N \N | Salt and pepper, to taste |
In a large non-reactive saucepan heat olive oil. Add onions and carrots and reduce heat to low. Add ¼ cup of water and garlic. Cover and cook gently until vegetables are tender, about 15 minutes. Stir in tomatoes with puree, using a wooden spoon to break up tomatoes by mashing them against the sides of the saucepan. Add remaining ½ cup of water, cover and simmer over low heat for 1 hour, stirring now and then. Press sauce through a sieve or food mill and discard solids. Season to taste with salt and pepper. Use immediately or ladle into freezer containers. This sauce can freeze up to a year.
Yield: 2 quarts of sauce
PASTA MONDAY TO FRIDAY SHOW #PS6514 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@... (Shermeyer-Gail) on Mar 21, 1997