Yield: 6 Cups
|3 \N||Garlic cloves, minced|
|3 tablespoons||Olive oil|
|1 large||Onion, chopped fine|
|½ teaspoon||Dried hot red pepper flakes|
|2 cans||(28-to-32 ounce) tomatoes including juice, pureed coarse in a blender in 2 batches|
|½ teaspoon||Dried thyme, crumbled|
In a heavy 5-quart saucepan cook garlic in oil over moderate heat, stirring, until golden and add onion and red pepper flakes. Cook mixture, stirring, until onion is softened and add tomato pure, thyme, and salt and pepper to taste. Simmer sauce, stirring occasionally, 35 minutes, or until thickened slightly. Sauce may be made 3 days ahead and chilled, covered.
Makes about 6 cups.
Gourmet December 1996
Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #016, by Julie Bertholf <jewel1@...> on Tue, 14 Jan 1997.