Garlic-basil red sauce

8 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 medium Onion; chopped
6 Cloves garlic; minced
½ cup Dry red wine
28 ounces Canned crushed tomatoes
¼ teaspoon Sugar
1 tablespoon Dried oregano
½ teaspoon Dried rosemary
½ teaspoon Fennel seeds; (optional)
¼ teaspoon Crushed red pepper flakes; (optional)
½ cup Loosely packed fresh basil leaves
Torn into small pieces
Salt and freshly ground black pepper; to taste

Directions

MAKES 4 CUPS VEGAN

This chunky tomato sauce is great as is but also wonderfully versatile. You can alter it in countless ways, varying the flavor with what's in season or in your pantry.

In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add wine, tomatoes, sugar, oregano and rosemary. Add fennel seeds and red pepper flakes if desired. Simmer over low heat, uncovered, stirring occasionally, until mixture thickens slightly, about 30 minutes. Add basil and cook 3 minutes. Season to taste with salt and freshly ground black pepper.

PER ½-CUP SERVING: 36 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 27MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 62 Converted by MM_Buster v2.0l.

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