Yield: 1 servings
|2 teaspoons||Olive oil, cold pressed|
|½||Onion; finely chopped|
|2 larges||Garlic cloves; chopped|
|6 ounces||Tomato paste|
|28 ounces||Tomatoes, canned or fresh; chopped|
|Salt and pepper|
1. Place the oil in a large saucepan. Add the onion, basil, oregano, and marjoram and cook, covered, over medium heat until the onion is golden. Add the garlic and cook for 1 minute more. Remove the onion and garlic and reserve. 2. Place the tomato paste in the same saucepan and cook over medium heat for 5 minutes, stirring constantly.
3. Add the canned tomatoes and mash wiht a fork or potato masher. If you prefer a creamier sauce, blend the tomatoes in a blender until smooth. Add the water and bring to a fast boil.
4. Reduce the heat. Add the reserved onion, garlic, salt and pepper.
Simmer, covered, for 1 hour, stirring occasionally.
Note: for a thick sauce (if sauce is to be used for pizza), cook, uncovered, during the last half hour, stirring often to prevent burning.
The High Road to Health by Lindsay Wagner and Ariane Spade/MM by DEEANNE