MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: All-Purpose Tomato Sauce
 Categories: Sauces
      Yield: 4 Servings
 
      1 lg Clove garlic; minced
      3 tb Olive oil
      2 tb Tomato paste
      1 cn (28 oz) tomatoes; juice
           -reserved, seeded and
           -crushed
           Salt and ground black pepper
      4    Fresh basil leaves;
           -shredded, or
      1 ts dried basil
 
  In a large saucepan, warm garlic in 2 tablespoons oil over low
  heat until soft but not colored. Stir in tomato paste, then the
  tomatoes and their liquid. Simmer, uncovered, until sauce coats
  the back of a spoon, about 25 minutes. Season to taste with salt
  and pepper before serving, stir in basil and remaining 1
  tablespoon oil.
  
  Makes 2 cups.
  
  This chunky, rustic, and pungent sauce goes well with dried pasta as
  well as with fresh gnocchi and ravioli.
  
  Recipe by: Julia Della Croce.
  Source: Cook's Illustrated, Mar./Apr. 1994,
  Posted by  D. B. Hobbs
 
MMMMM

Besides basil, other nice herbs to use are oregano, marjoram and
lso rosemary or bay leaves.


Cheers

Jim


... Keep fightin' for Justice, but don't forget to have fun doin' it.

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