Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | Garlic clove; minced |
¼ teaspoon | Freshly ground pepper |
1 tablespoon | Olive oil |
28 ounces | Italian plum tomatoes including the juice |
In a large heavy saucepan cook the garlic and the pepper in the oil over moderately low heat, stirring, for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice, bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt . The sauce keeps, covered and chilled, for 1 week.
Yield: About 2 cups
Recipe By : COOKING LIVE SHOW #CL8750 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:51 -0500 From: "Angele and Jon Freeman" <jfreeman@...>