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Fresh Tomato Sauce

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* Exported from MasterCook *

 

Fresh Tomato Sauce

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh tomatoes -- peeled and seeded

OR

1 2 lb can whole tomatoes -- drained

3 tablespoons extra-virgin olive oil

2 garlic cloves -- minced

1 teaspoon dried basil

salt and freshly ground black pepper

 

This simple sauce adds a familiar touch of tomato succulence to many dishes,

including the ratatouille lasagna. It's the perfect use for a backyard bumper

crop, to serve over polenta, steamed tempeh cubes, or any pasta, and it freezes

well, too. The amount here allows for a small pool of sauce spooned under each

piece. If you like a lot of sauce--remember, though, the lasagna is very

juicy--double the recipe.

 

Chop the tomatoes into 1/2-iinch dice. In a medium saucepan combine the oil,

garlic, basil, and tomatoes. Cook over medium heat for 25 to 35 minutes, or

until the tomatoes have released their juices and the water has cooked out. Add

salt and black pepper to taste. You can puree the sauce in a blender, or serve

it as is.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 718 Calories; 46g Fat (52.4% calories

from fat); 15g Protein; 79g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol;

150mg Sodium. Exchanges: 0 Grain(Starch); 15 Vegetable; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

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