Recipe - Arribiatta Sauce

3 (up to)
4 Tomatoes or
2 (up to)
3 cn Whole tomatoes
2 (up to)
3 Cloves garlic
1 small Onion
1 tablespoon Tomato paste
1 tablespoon Oregano; parsley, basil,
black pepper (I grow my
own and add whatever looks
good)
1 teaspoon Crushed red pepper (or
more)!!!

Date: Wed, 13 Mar 1996 12:33:25 0500

From: Annm665091@aol.com (Annmarie Chiarini)
I hope this recipe is what you are looking for. My family is a very
traditional Italian family who recently (well, 8 years ago) got into ff/lf
veg dieting. We slimmed down many sauce recipies as well as reduced the
acidity of the sauce. Enjoy!

Saute the minced tomatoes and minced onion in a little water for a 35
minutes. Add the spices, minced garlic, pepper and onion. Melt in the
tomato paste and simmer for 1520 minutes, it will cook down to a nice
light sauce. Add more tomato paste if you want a thicker sauce. Add more
tomatoes if you want a chunkier sauce.

I don't mean to be criptic with the measurements, my Grandmother taught me
how to "sight cook" and I rarely use spoons or cups, if it smells good and
the spices look evenly distributed, I'm happy.

FATFREE DIGEST V96 #72

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.