Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 * Exported from MasterCook * Fastest Tomato Sauce Recipe By :Jack Bishop Serving Size : 0 Preparation Time :0:00 Categories : 2002-08-08 Condiments {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 2 medium garlic cloves -- minced 28 ounces canned crushed tomatoes 2 tablespoons chopped fresh basil or parsley leaves salt and ground black pepper Heat oil in large saucepan. Add garlic and saute until golden, about 1 minute. Add tomatoes, bring sauce to boil, and simmer for 5 minutes. Stir in basil or parsley and salt and pepper to taste. (Sauce can be refrigerated for 2 days or frozen for several months.) Source: " Natural Health 1999-01 " Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 384 Calories; 16g Fat (32.5% calories from fat); 14g Protein; 60g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 1049mg Sodium. Exchanges: 11 1/2 Vegetable; 2 1/2 Fat. NOTES : Lasagne requires a smooth, fairly watery tomato sauce. Crushed tomatoes, sometimes called ground tomatoes, are much faster to use than whole canned tomatoes, which must be chopped and then simmered until they break down. This sauce takes less than 10 minutes to prepare. If you prefer, substitute an equal amount of your favorite homemade or prepared tomato sauce. Avoid sauces that are too chunky. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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