Ingredients
- 28 ounces tomatoes in puree (crushed preferably Italian, about 3 1/2 cups)
- 3 tablespoons olive oil
- 1 pinch sugar
Recipe
- 1 In a large saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups.
- 2 Season sauce with salt and cool to room temperature.
- 3 (Sauce keeps, covered and chilled, 5 days.).
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