Recipe - Basic Scratch Tomato Sauce

One fourth cup Extravirgin olive oil
4 Cloves garlic; lightly
bruised
4 cn Plum tomatoes; (28 ounces
each), drained, coarsely
chopped
One half cup Dry red wine
One half cup Parsley; coarsely chopped
One half cup Basil leaves; torn in half
2 teaspoon Dried oregano
Salt and freshly ground
black pepper; to taste
1 Pinches sugar

Heat the oil in a large, heavy pot over mediumlow heat. Add the garlic and
cook until it colors slightly but does not burn, about 3 to 4 minutes.
Remove from the heat and carefully stir in the tomatoes and the wine.

Return the pot to medium heat. Stir in the parsley, basil, oregano, salt,
pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes.
Serve immediately or cool and store, covered, in the refrigerator for up to
2 days. Or freeze the sauce for later use.

Yield: 7 cups. Per One half cup serving: 84 calories, 11g carbohydrates, 2g
protein, 4g fat, no cholesterol.

Published in Parade Magazine 4/26/98

Typed and Busted by Carriej999@AOL.com

Recipe by: Sheila Lukins

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 26,
1998