Recipe - Fresh Tomato Sauce Sicilian

One fourth cup Olive oil
4 Cloves garlic, crushed
1 md Yellow onoin, finely chopped
9 cup Cored and chopped very ripe
fresh tomatoes
4 28 ounce cans whole tomatoes,
crushed with juice
One fourth cup Chopped parsley
One half cup Dry white wine
1 cup Chicken stock
1 teaspoon Dried marjoram
1 teaspoon Dried rosemary
6 tablespoon Butter
Salt and pepper to taste

this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:

Heat an 8 to 10quart heavy bottom pot and add the oil, garlic, and onion.
Saute until the onoin is clear. Add the remaining ingredients except the
butter and salt and pepper. Bring to a simmer and gently cook, uncovered,
for 4 hours, stirring often. Stir in the butter and salt and pepper to
taste.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Pete or Julie
Caler petec@cynet.net on Apr 28, 1997