Tomato Sauce

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Tomato Sauce

Source: Weimar Cookbook

 

1/2 onion, chopped

1 clove garlic

1 small carrot, grated

1 Tbsp. chopped green pepper

1 bay leaf

1 tsp. oregano

1/8 tsp. thyme

1/4 tsp. basil (or Italian Seasoning)

2 Tbsp. chopped fresh parsley

2 cups tomatoes, fresh or canned

3/4 cup tomato paste (see archives for recipe)

1 tsp. salt

1 Tbsp. dates, minced

 

Steam onion and garlic until onion is soft. Add carrot, green pepper, bay

leaf and herbs. Stir well, then add the tomatoes, tomato paste, and

seasonings. Simmer for 30 minutes. Remove the bay leaf. Makes about 2

cups.

 

This sauce becomes tastier with time. Make up a large batch and keep it on

hand. Add leftover vegetable juices to thin it to desired consistency for

spaghetti.