Recipe - Salsa Di Pomodoro - Basic Tomato Sauce

3 ounce Olive oil
1 Onion; finely chopped
3 Garlic cloves; chopped
1 tablespoon Basil
1 tablespoon Nutmeg
2 tablespoon Sugar
Salt and pepper
4 cn Plum tomatoes; peeled (28 o
z. cans)
2 cn Tomato paste (10 oz. cans)
6 ounce Red wine; dry
3 tablespoon Butter

Fat grams per serving: Approx. Cook Time:
:30 Heat the oil in a large pot and saute the onion, garlic and seasonings
for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any
hard parts. Add to the pot with the tomato paste, red wine, and butter.
Simmer for about 30 minutes, stirring frequently. The sauce should be
fairly thick when ready. When you notice the golden oil floating on the top
of the sauce it has finished cooking. Now check the seasonings and you're
done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's
Italian Gourmet Cooking ISBN 0919157009 Source: Italian Gourmet Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini