- In a heavy, nonreactive pan, saute the onions and garlic in the oil for about 10 minutes on medium heat, until translucent
- Stir often to prevent sticking
- Drain the tomato juice into the sauteing onions
- With a knife, chop the tomatoes right in the can and add them to the onions, or use your hands to squeeze them directly into the cooking pan
- Stir in the basil, oregano, and parsley
- Simmer, uncovered, for about 15 minutes, until the sauce has thickened
- Add salt and pepper to taste
- NOTES : Because this is such a useful all-purpose sauce, you may want to double the recipe - but no need to double the oil
- The 2 teaspoons will be enough! Tightly sealed, it will keep refrigerated for at least a week and frozen for several months
- Recipe by: Moosewood Restaurant Low Fat Favorites Posted to EAT-LF Digest by "Eileen & Cat" on Sep 28, 1998,
Yields 1 Serving
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