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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