INGREDIENTS
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
1 Tablespoon dried parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon brown sugar
6 tablespoons olive oil
1/3 cup finely diced onion
1/3 cup white wine
DIRECTIONS:
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Saturday, April 25, 2009
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