Salsa di pomodoro - basic tomato sauce

Yield: 20 servings

Measure Ingredient
3 ounces Olive oil
1 \N Onion; finely chopped
3 \N Garlic cloves; chopped
1 tablespoon Basil
1 tablespoon Nutmeg
2 tablespoons Sugar
\N \N Salt and pepper
4 cans Plum tomatoes; peeled (28 o z. cans)
2 cans Tomato paste (10 oz. cans)
6 ounces Red wine; dry
3 tablespoons Butter

Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you're done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking

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