Email to Ed Halpaus      

Recipe Categories: Leo's HOME PAGEAPPETIZERS BakedBeans BatterBread BREAD BREADMACHINE BREAKFAST CAKESandPIES CheeseCake COOKIES CROCKPOT DairyFree DESSERTS Drinks ETHNIC FISHandSEAFOOD Fruitcake GlutenFree Honey Information Ingreients JAMSandJELLIES Low-CarbBreakfast Low-CarbVegetables MainDish MEATS MUFFINS PASTA Popovers Potatoes POULTRY RICE SALADandDRESSING SaladDressing SANDWICHES SAUCES Scones SmokerRecipes Snacks SOUPSandSTEWS VEGETABLES VEGETARIAN WholeWheatRecipes WildRice Zucchini

Baked Rigatoni Tomato Sauce




Source of Recipe


Cooking Light


Recipe Introduction


This sauce is for the Baked Rigatoni recipe


List of Ingredients




1 Tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped Red or green bell pepper
1 teaspoon dried oregano
4 garlic cloves -- minced
1/2 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 28 oz cans whole plum tomatoes
1 can Hunts tomato paste -- (6 oz)
2 bay leaves


Recipe





Chop the cans of whole plum tomatoes and save the juice.

1.) Heat oil in a large saucepan over medium - high heat. Add onion, bell pepper, oregano, and garlic; Cook 5 minutes or until vegatables are tender, stirring occasionally. 2.) Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

Yield: 8 cups, servings size 1 cup.

Note: This sauce will freeze well for up to 3 months. Place in an airtight container or zip - top plastic bag and freeze. You can vary the spices in this sauce according to your taste. Try addidng some Red pepper flakes if you like it spicy. 50 min 8 ( 1 cup ea)

Start to Finish Time:
"0:50"