Tom scorza's basic tomato sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra-virgin olive oil |
| 8 | bunches | Thinly sliced green onions |
| ⅓ | cup | Chopped garlic |
| ⅔ | cup | Chopped flat-leaf parsley |
| 1½ | cup | Red wine; preferably Chianti |
| 4 | cans | Tomatoes with basil -; (28 oz ea) |
| 1 | teaspoon | Salt |
| Freshly ground pepper | ||
| Red pepper flakes | ||
Directions
Heat oil in 4- to 5-quart heavy pot over medium-low heat. Add onions and cook, stirring often, until soft, about 4 minutes. Add garlic and cook, stirring often, until garlic begins to brown, about 10 minutes. Stir in parsley. Add wine and bring to boil over medium heat. Add tomatoes, salt and ground pepper and red pepper flakes to taste. Break up tomatoes with wooden spoon. Return to boil, reduce heat and simmer, uncovered, stirring occasionally, 30 to 40 minutes. Taste and adjust seasoning if needed.
(Tomato sauce can be made up to 3 days ahead and refrigerated or frozen up to 1 month. Before using, gently reheat until hot. Add water if too thick and adjust seasoning as needed.) Ladle hot tomato sauce over hot fettuccine and serve immediately. Yields 12 (1 cup) servings.
Each serving without pasta: 158 calories; 617 mg sodium; 0 cholesterol; 10 grams fat; 13 grams carbohydrates; 3 grams protein; 1.31 grams fiber Recipe Source: Los Angeles Times - 04-14-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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