Chunky Tomato Sauce

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Chunky Tomato Sauce Ingredients

1 md Onion; Chopped (About 1 Cup)	2 1/2 tb Chopped Fresh Basil
3 Cloves Garlic; Minced Or	1/4 ts Dried Oregano Or
2 ts Olive Oil	1/2 ts Chopped Fresh Oregano
28 oz Undrained Canned Tomatoes	1 tb Chopped Fresh Parsley
2 ts Dried Basil Or	Salt And Black Pepper; To

Instructions for Chunky Tomato Sauce

In a heavy, nonreactive pan, saut? the onions and garlic in the oil for about 10 minutes on medium heat, until translucent. Stir often to prevent sticking. Drain the tomato juice into the saut?ing onions. With a knife, chop the tomatoes right in the can and add them to the onions, or use your hands to squeeze them directly into the cooking pan. Stir in the basil, oregano, and parsley. Simmer, uncovered, for about 15 minutes, until the sauce has thickened. Add salt and pepper to taste. NOTES : Because this is such a useful all-purpose sauce, you may want to double the recipe - but no need to double the oil. The 2 teaspoons will be enough! Tightly sealed, it will keep refrigerated for at least a week and frozen for several months. Recipe by: Moosewood Restaurant Low Fat Favorites Posted to EAT-LF Digest by "Eileen & Cat" on Sep 28, 1998, converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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