New Basic Tomato Sauce

Name: New Basic Tomato Sauce
Yield: 6 cups
Ingredients: ½ cup Chopped fresh Italian (flat-leaf) parsley; Salt, to taste; ½ teaspoon freshly ground black pepper; 2 teaspoons dried basil; ½ teaspoon ground nutmeg; 2 cans (35 ounces each) plum tomatoes; 4 cloves garlic, finely chopped; ½ cup finely chopped carrot; Pinch of dried red pepper flakes (optional); ¼ cup dry red wine; 1 tablespoon dried oregano; 2 tablespoons tomato paste; 1 cup Chopped onions; ¼ cup olive oil

Preparation info

6 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This tomato sauce is easy to prepare year round. It freezes very well, and the recipe can be doubled—so you can have some on hand any time a basic sauce is called for.

Ingredients

2 cans (35 ounces each) plum tomatoes
¼ cup olive oil

Method

Drain the tomatoes, reserving 1 cup of the juice. Crush the tomatoes with the back of a spoon, and set aside.
Heat the oil in a saucepan over medium-low heat. Add the onions, carrot, and garlic. Cook, stirring, until the onions and garlic have wilted, about 10 minutes.

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$14.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The New Basics

The Basics

No reviews for this recipe

The licensor does not allow printing of this title