Our basic tomato sauce

3 Cups

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 medium Leek (abt 1 1/4 cups) white and green parts cleaned and chopped
2 Garlic clove(s), minced
1 can (35oz) Italian tomatoes or
3 pounds Tomatoes, peeled and seeded
1 teaspoon Sugar
1 teaspoon Salt
½ teaspoon Black pepper

Directions

1. Heat the oil in a deep skillet. Add the leek and garlic, and saut=82 over low heat for 5 minutes or until the leek is wilted.

2. Empty the tomatoes with their liquid into a bowl. Squish the tomatoes thoroughly (use your hands if you like - it's fun).

3. Add the tomatoes, sugar, salt and pepper to the leek and stir, mix well.

4. Bring the sauce to a simmer over high heat. Turn the heat to low and simmer uncovered until the sauce is reduced by half, about 25-35 minutes.

(The wider the skillet, the less time it takes to reduce.) Keeps stored in covered glass jars, for up to 1 week in the refrigerator, 3 months in the freezer.

Note: When you use canned tomatoes, add a few chopped fresh ones, too.

Cherry tomatoes or plum tomatoes work well. If you're using all fresh tomatoes, dice them and add about =AB cup water, more or less, depending on the juiciness of the tomatoes.

Kathleen's Recipe Swap Page recipes@...

Posted to MM-Recipes Digest by q591b4@... on Sep 10, 1998

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