Tomato sauce with ricotta & herbs~ california

24 Servings

Ingredients

Quantity Ingredient
8 cups Chopped onions
2 tablespoons Minced garlic
6 tablespoons Olive oil
9 quarts Tomatoes -- concasser
6 tablespoons Fresh marjoram -- chopped
4 teaspoons Fresh rosemary -- chopped
1 tablespoon Salt
1 tablespoon Sugar
2 tablespoons Black pepper
3 pounds Fettucine -- cooked
1½ cup Ricotta cheese

Directions

Saut‚ onions and garlic in oil in a large skillet over medium high heat until softened. Stir in remaining ingredients except ricotta and fettucine. Cook over medium high heat stirring frequently for 10-15 minutes, or until sauce thickens. Top each serving with 1 oz. (1 Tbsp.) ricotta cheese.

~ - - - - - - - - - - - - - - - - - Recipe By : California Tomato Commission (July 1996)

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