Italian Tomato Sauce
Originally From: Moosewood Cookbook by Mollie Katzen
Very good on Pizza and
in lasagne -- I've even shocked
people when I told them it was vegetarian!
Heat the olive oil in deep saucepan. Add vegetables, herbs (except parsley)
and salt. Saute over medium heat until the onion is very soft (~15 minutes).
Add canned tomatoes, tomato paste, honey and black pepper. Use a spoon to
break up the tomatoes into bite-sized pieces. Bring to a boil, then lower
heat and simmer, partially covered at least 30 minutes.
Add garlic, and cook 10 minutes more. At this point, the sauce can sit for
up to several hours, or be refrigerated up to a week, or frozen.
Heat gently before serving, and add parsley at the last minute.
From the Dinner Co-op