Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 * 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 Quote Link to comment Share on other sites More sharing options...
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