Recipe - Winter Tomato Sauce

1 One half cup Finely chopped onion
1/3 cup Finely chopped carrot
1/3 cup Finely chopped celery
3 lg Garlic cloves; minced
1 tablespoon Dried basil; crumbled
1 tablespoon Dried oregano; crumbled
1 Bay leaf
3 tablespoon Olive oil
2/3 cup Dry red wine
3 tablespoon Tomato paste
Two; (28 to 32ounce)
; cans whole Italian
; tomatoes, drained,
; reserving juice,
; and chopped

In a heavy 5quart saucepan cook onion, carrot, celery, garlic, basil,
oregano, bay leaf, and salt and pepper to taste in oil over moderate heat,
stirring, until vegetables are softened and add wine. Boil wine until most
is evaporated and stir in tomato paste and tomatoes with reserved juice.

Simmer sauce, covered, over moderately low heat, stirring occasionally, 35
minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or
until thickened. Discard bay leaf. Sauce may be made 2 days in advance and
kept covered and chilled.

Makes 6 cups.

Gourmet February 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.