Tomato and garlic sauce

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 Finely chopped onion
1 tablespoon Finely chopped garlic
4 cups Italian plum tomatoes or whole pack tomatoes, coarsely chopped but not drained
1 can (6 oz) tomato paste
1 tablespoon Dried oregano
1 teaspoon Dried basil, crumbled
1 Bay leaf
2 teaspoons Sugar
1½ teaspoon Salt
Few grindings of pepper

Directions

Heat 3 T olive oil and cook 1 finely chopped onion over moderate heat for 7 to 8 minutes. When the onions are soft and transparent but not brown, add 1 T finely chopped garlic and cook 1 or 2 minutes stirring constantly. Then stir in 4 cups Italian plum tomatoes or whole pack tomatoes, coarsely chopped but not drained, 1- 6 oz can tomato paste, 1 T dried oregano, 1 tsp dried basil, crumbled, 1 bay leaf, 2 tsp sugar, 1½ tsp salt and a few grindings of pepper. Bring to boil, simmer for 1 hour on very low heat.

Sauce should be thick and fairly smooth. Taste and season with salt and pepper. If you want a smoother puree rub through a sieve or whir in food processor.

Posted to EAT-L Digest 15 Apr 97 by Jean Jones <bruja@...> on Apr 15, 1997

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