Yield: 8 servings
|1||28 ounces wh Italian plum tomatoes in juice; canned|
|1 large||Head garlic|
|1 tablespoon||Olive oil|
|1 large||Celery stalk; finely chopped|
|Seed and finely chopped|
|2 teaspoons||Dried oregano|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried rosemary|
|28 ounces||Canned crushed tomatoes|
|Salt and freshly ground black pepper; to taste|
MAKES 8 CUPS VEGAN
Don't let the amount of garlic frighten you away from this recipe. When roasted, the garlic becomes sweet and mild and adds great flavor to the sauce.
Preheat oven to 325 degrees. Drain whole tomatoes and reserve juice. Peel and quarter onion. Remove some of papery outer peel from garlic head without separating cloves. Cut carrot into 3 or 4 pieces.
Put tomatoes, onion, garlic and carrot into large shallow baking pan. Add 2 teaspoons olive oil and toss vegetables to coat. Roast until garlic is soft, onion looks wilted and tomatoes are just slightly charred, about 1 hour.
When vegetables are cool enough to handle, finely chop (or coarsely pur6e in a food processor) roasted tomatoes, onion and carrot.
In large pot, heat remaining teaspoon oil over medium heat. Add celery and jalapeno and cook, stirring often, until softened, about 5 minutes.
Separate garlic cloves and squeeze roasted garlic into pot. Add roasted vegetables, sugar, oregano, thyme and rosemary and cook, stirring occasionally, 5 minutes. Add crushed tomatoes. Simmer about 1 hour. If sauce becomes too thick, add reserved liquid from can of whole tomatoes.
Season with salt and pepper.
PER ½-CUP SERVING: 39 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 7G CARB.; O CHOL.; 131MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 64 Converted by MM_Buster v2.0l.