Winter Tomato Sauce

Categories: New, Vegtime6
Yield: 5 servings

1 tb Olive oil
1 md Onion; chopped (1 cup)
1 md Clove garlic; minced, up to
-3
10 md Ripe tomatoes; up to 12
Frozen and peeled if desired
1 ts Dried oregano or marjoram
3/4 c Chopped fresh basil

MAKES 5 CUPS DAIRY-FREE

Here's an excellent way to use the overflow from your summer tomato
harvest. Simply freeze tomatoes whole, then cook them to make a scrumptious
sauce, which goes well with virtually any type of pasta.

In large deep skillet, heat oil over medium heat. Add onion and garlic and
cook until softened, about 5 minutes. Add tomatoes and cook, stirring to
break up with back of spoon. Bring mixture to a boil. When sauce boils,
reduce heat. Stir in oregano and simmer 30 to 45 minutes. Just before
serving, stir in fresh basil and salt and pepper to taste.

PER CUP: 74 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.;
17MG SOD.; 2G FIBER

By Kathleen on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 50

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