High Road: Tomato Sauce

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Tomato Sauce

 

Recipe By : The High Road to Health by Wagner and Spade, page 163

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons cold-pressed olive oil

1/2 onion -- finely chopped

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon marjoram

2 large garlic cloves -- chopped

6 ounces tomato paste

28 ounces canned or fresh tomatoes -- chopped

1 cup water

Salt and pepper

 

Makes 5 cups

 

This easy sauce comes from Los Angeles chef Daniel LaBella. It's easy to

make and has a bright taste. For dishes with their own distinctive taste

such as Lasagna with Zucchini and Mushrooms (see separate recipe), make the

sauce as directed but omit the basil, oregano, and marjoram.

 

1. Place the oil in a large saucepan. Add the onion, basil, oregano, and

marjoram and cook, covered, over medium heat until the onion is

golden. Add the garlic and cook for 1 minute more. Remove the onion and

garlic and reserve.

 

2. Place the tomato paste in the same saucepan and cook over medium heat

for 5 minutes, stirring constantly.

 

3. Add the canned tomatoes and mash with a fork or potato masher. If you

prefer a creamier sauce, blend the tomatoes in a blender until smooth. Add

the water and bring to a fast boil.

 

4. Reduce the heat. Add the reserved onion, garlic, salt, and

pepper. Simmer, covered, for 1 hour, stirring occasionally.

 

NOTE. For thick sauce (if sauce is to be used for pizza), cook, uncovered,

during the last half hour, stirring often to prevent burning.

 

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