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1. Pour the contents of the tomato can into a 2 quart, heavy
|
non-aluminum
|
saucepan and coarsely crush the tomatoes with a fork or your
|
hands. 2. Add the herbs, garlic, tomato paste, pepper, and salt. 3.
|
Bring to a bubble over medium heat, stirring to mix the seasonings.
|
4. As soon as the sauce begins to bubble, turn the heat to low and
|
maintain the sauce at a gentle simmer. 5. Cook, uncovered,
|
stirring from time to time, for a minimum of 15
|
minutes and a maximum of 1 hour. This sauce will keep for about a
|
week in an airtight container in the refrigerator. It can also be
|
frozen for up to 4 months. Variation: For onion sauce, saute 1 small,
|
finely chopped sweet onion
|
: in 2 tablespoons of olive oil until the onion is just
|
: translucent. Follow instructions for basic sauce.
|
|
: For meat flavored sauce, saute the meat of two Italian
|
sweet
|
: sausages (removed from their casings and roughly crumbled)
|
: in 1 tablespoon of olive oil. Cook the sausage meat for 1
|
to
|
: 2 minutes over medium heat until it is no longer pink.
|
Follow
|
: instructions for basic sauce. ~--
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