Ingredients
1 28oz. can whole Tomatoes, packed in tomato Puree or juice
2 Fresh basil leaves or 1 Teaspoon dried basil, dried Oregano or dried marjoram
1 Clove of garlic, crushed
2 tb Tomato paste
Freshly ground black pepper
Pinch of salt
Preparation:
Pour the contents of the tomato can into a 2 quart, heavy non-aluminum
saucepan and coarsely crush the tomatoes with a fork or your hands. Add the
herbs, garlic, tomato paste, pepper, and salt. Bring to a bubble over medium
heat, stirring to mix the seasonings. As soon as the sauce begins to bubble,
turn the heat to low and maintain the sauce at a gentle simmer. Cook,
uncovered, stirring from time to time, for a minimum of 15 minutes and a
maximum of 1 hour. This sauce will keep for about a week in an airtight
container in the refrigerator. It can also be frozen for up to 4 months.
Variation:
For onion sauce, saute 1 small, finely
chopped sweet onion : in 2 tablespoons of olive oil until the onion is just :
translucent. Follow instructions for basic sauce. : For meat flavored sauce,
saute the meat of two Italian sweet : sausages (removed from their casings and
roughly crumbled) : in 1 tablespoon of olive oil. Cook the sausage meat for 1
to : 2 minutes over medium heat until it is no longer pink. Follow :
instructions for basic sauce.
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