Winter tomato sauce

Yield: 1 servings

Measure Ingredient
1½ cup Finely chopped onion
⅓ cup Finely chopped carrot
⅓ cup Finely chopped celery
3 larges Garlic cloves; minced
1 tablespoon Dried basil; crumbled
1 tablespoon Dried oregano; crumbled
1 \N Bay leaf
3 tablespoons Olive oil
⅔ cup Dry red wine
3 tablespoons Tomato paste
\N \N Two; (28- to 32-ounce)
\N \N ; cans whole Italian
\N \N ; tomatoes, drained,
\N \N ; reserving juice,
\N \N ; and chopped

In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, oregano, bay leaf, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened and add wine. Boil wine until most is evaporated and stir in tomato paste and tomatoes with reserved juice.

Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.

Makes 6 cups.

Gourmet February 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes