Our Basic Tomato Sauce Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 medium: Leek, (abt 1 1/4 cups) white and green parts cleaned and chopped
2: Garlic clove, (s), minced
1 can: , (35oz) Italian tomatoes or
3 lbs: Tomatoes, peeled and seeded
1 tsp: Sugar,
1 tsp: Salt,
1/2 tsp: Black pepper,
Directions:
1. Heat the oil in a deep skillet. Add the leek and garlic, and saut=82
over low heat for 5 minutes or until the leek is wilted.
2. Empty the tomatoes with their liquid into a bowl. Squish the tomatoes
thoroughly (use your hands if you like - its fun).
3. Add the tomatoes, sugar, salt and pepper to the leek and stir, mix well.
4. Bring the sauce to a simmer over high heat. Turn the heat to low and
simmer uncovered until the sauce is reduced by half, about 25-35 minutes.
(The wider the skillet, the less time it takes to reduce.)
Keeps stored in covered glass jars, for up to 1 week in the refrigerator, 3
months in the freezer.
Note: When you use canned tomatoes, add a few chopped fresh ones, too.
Cherry tomatoes or plum tomatoes work well. If youre using all fresh
tomatoes, dice them and add about =AB cup water, more or less, depending on
the juiciness of the tomatoes.
Kathleens Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Sep 10, 1998
Source from luhu.jp
over low heat for 5 minutes or until the leek is wilted.
2. Empty the tomatoes with their liquid into a bowl. Squish the tomatoes
thoroughly (use your hands if you like - its fun).
3. Add the tomatoes, sugar, salt and pepper to the leek and stir, mix well.
4. Bring the sauce to a simmer over high heat. Turn the heat to low and
simmer uncovered until the sauce is reduced by half, about 25-35 minutes.
(The wider the skillet, the less time it takes to reduce.)
Keeps stored in covered glass jars, for up to 1 week in the refrigerator, 3
months in the freezer.
Note: When you use canned tomatoes, add a few chopped fresh ones, too.
Cherry tomatoes or plum tomatoes work well. If youre using all fresh
tomatoes, dice them and add about =AB cup water, more or less, depending on
the juiciness of the tomatoes.
Kathleens Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Sep 10, 1998
Source from luhu.jp