Tomato sauce <r t>

10 servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive Oil; Note 1
4 Whole Garlic Cloves
¾ cup Finely Chopped Onion
46 ounces Peeled Italian Tomatoes
10 Basil Leaves

Directions

Sugo Di Pomodoro

Note 1: Original recipe used 4 Tbsp olive oil Makes 5¾ C

Pour the oil into a 3 qt pot set on med-high heat and cook the garlic and onions for 3 min. Reduce the heat to a simmer an cook until the onions are soft and start to brown, about 10 min, stirring occasionally.

While the onions are cooking, put the tomatoes and their juice in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5 - 8 min. Reduce the heat add the basil and simmer for 25 in, stirring occasionally.

Cook's Tip: I can't stress enough the importance of using Italian tomatoes.

They are naturally sweeter than the American counterparts. If you have to use American tomatoes, double the amount of chopped onions and add 2 more Tbsp of oil.

Remember, this is a plain, unsalted sauce, which is great as an ingredient in other finished sauces. If you want to use this as a garnish for your pasta, I's suggest you add ¼ tsp of salt for each 2 cups, according to your taste.

This is incredibly good!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : al 49 Total Fat 2.4g Sat Fat 0.3g Carb 6.9g Fib 1.5g Pro 1.2g Sod 11mg

Recipe by: Cucina Amore

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 21, 1999, converted by MM_Buster v2.0l.

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