|
Light Spaghetti
Sauce
From: Julie
Bernstein
Here is a good marinara recipe from (of all places) Consumer
Reports, March 1996.
The original recipe calls for olive oil but I prefer to saute
in water (which makes the recipe much lower in fat).
I make lots and freeze it in ice cube trays, then put the cubes
in freezer bags and use as needed.
Serving Size : 12 Preparation Time :0:40
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves -- minced
- 1/2 cup onion -- chopped
- 2 28 oz cans crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil -- chopped
Heat olive oil in a 3- to 4-quart saucepan.
Add garlic.
Cook and stir constantly over medium-low heat for about 2 minutes,
making sure the garlic doesn't brown.
Add onion and, stirring frequently, continue cooking for about 8
minutes or until the onion is soft and golden.
Add tomatoes, salt, and pepper, and bring to a boil.
Reduce heat to low and simmer for 25 minutes, stirring occasionally.
Add fresh basil and simmer 5 minutes longer.
This recipe yields about 6 cups.
|
