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Recipe Name: All-purpose Tomato Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Clove garlic, minced
3 Tablespoon(s) Olive oil
2 Tablespoon(s) Tomato paste
1 28 oz tomatoes juice
reserved seeded and
Salt and ground black pepper
2 Fresh basil leaves
shredded up to 3 OR 1/2
tsp. dried basil
In a large saucepan, warm garlic in 2 tablespoons oil over low heat
until soft but not colored. Stir in tomato paste, then the tomatoes
and their liquid. Simmer, uncovered, until sauce coats the back of a
spoon, about 25 minutes. Season to taste with salt and pepper- before
serving, stir in basil and remaining 1 tablespoon oil. Makes 2 cup.
This chunky, rustic, and pungent sauce goes well with dried pasta as
well as with fresh gnocchi and ravioli. Cook's Illustrated, Mar./Apr.
1994, Page 26. Credit: Julia Della Croce. Nationality: USA Courses:
pasta sauce, preparation Season:any Method: boiled Start to Finish 45
minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe
by: Cook's Illustrated, Mar./Apr. 1994, Page 26. Posted to MC-Recipe
Digest by "Hobbs, D B USO"
<> on Mar 10, 1998

Nutrition (calculated from recipe ingredients)
Calories: 296
Calories From Fat: 190
Total Fat: 21.5g
Cholesterol: 0mg
Sodium: 437.1mg
Potassium: 1186.4mg
Carbohydrates: 26g
Fiber: 10.1g
Sugar: 12.1g
Protein: 7.6g

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