Quick Tomato Sauce
Source of Recipe
Nicole Routhier's Fruit Cookbook by Nicole Routhier
* Exported from MasterCook *
Quick Tomato Sauce
Recipe By : Nicole Routhier
Serving Size : 0 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
1 cup onions -- chopped
1 tablespoon garlic -- minced
4 cups fresh plum tomatoes -- finely chopped
or
1 can plum tomatoes (28 oz)
-- including juice
1/4 cup fresh basil leaves -- shredded
or
1 teaspoon dried basil -- crumbled
2 tablespoons flat-leaf parsley -- shredded
1 1/2 teaspoons sugar (or to taste)
1 teaspoon salt (or to taste)
chicken broth (optional)
Heat the oil in a large saucepan over low heat. Add the onions and garlic and cook, stirring frequently, until both are very soft and lightly browned, about 10 minutes.
Add the tomatoes and juice to the pan (if using canned tomatoes, crush them with your fingers), along with the basil, parsley, sugar, and salt. Cook over low heat, uncovered, until slightly thickened, about 8 minutes, stirring occasionally. If the sauce is too thick, thin it with a little chicken broth or water. Adjust the seasonings with sugar and salt, if necessary.
The sauce is now ready. Use it immediately or let it cool, then store in a covered container and refrigerate for up to 1 week. Reheat before serving.
Judi's note: This sauce can be used with Stuffed Cabbage in Fruited Tomato Sauce as well as tossed with pasta or used anywhere you would need a meatless sauce. The author states that it can be sealed in a plastic container and frozen for up to 2 months. If the sauce is too thick, it can be thinned with a little water or dash of chicken broth.
Source:
"Nicole Routhier's Fruit Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"3 cups"
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