Recipe - Ff Marinara Sauce

Basil (fresh is best dried
is equally good)
Oregano
Parsley (if fresh; use flat
leafed)
Garlic; minced or cut or sliced up
thin
Onion; chopped very finely
1 cn (large) tomato puree
1 cn (large) crushed tomatoes

In a hot pan, saute garlic and oil until just soft (you can use a saute
medium if you like, but it's not necessary) being careful not to let the
garlic burn. Add other spices and toast very briefly. Add both cans of
tomatoes take off stove or turn down heat to prevent splash back). Simmer
on med to med low for 1520 minutes, stirring occasionally to prevent
sticking or scorching.

Serves 68

Notes: You can use all crushed tomatoes and a small can of tomato paste for
a chunkier sauce, or all tomato puree and a little water for a smoother
sauce. All spices are to taste (I know that's annoying, but you are all
pretty adventurous and that's what makes each sauce unique!) Posted to
fatfree digest V97 #167 by "Lisa D. Smith" ldsmith@email.unc.edu on Aug
2, 1997