Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2 lb,3 oz. can whole
Tomatoes, packed in tomato
Puree or juice
2 Fresh basil leaves or 1
Teaspoon dried basil, dried
Oregano or dried marjoram
1 Clove of garlic, crushed
2 tb Tomato paste (optional)
Freshly ground black pepper
Pinch of salt (optional)

1. Pour the contents of the tomato can into a 2 quart, heavy
non-aluminum
saucepan and coarsely crush the tomatoes with a fork or your
hands. 2. Add the herbs, garlic, tomato paste, pepper, and salt. 3.
Bring to a bubble over medium heat, stirring to mix the seasonings.
4. As soon as the sauce begins to bubble, turn the heat to low and
maintain the sauce at a gentle simmer. 5. Cook, uncovered,
stirring from time to time, for a minimum of 15
minutes and a maximum of 1 hour. This sauce will keep for about a
week in an airtight container in the refrigerator. It can also be
frozen for up to 4 months. Variation: For onion sauce, saute 1 small,
finely chopped sweet onion
: in 2 tablespoons of olive oil until the onion is just
: translucent. Follow instructions for basic sauce.

: For meat flavored sauce, saute the meat of two Italian
sweet
: sausages (removed from their casings and roughly crumbled)
: in 1 tablespoon of olive oil. Cook the sausage meat for 1
to
: 2 minutes over medium heat until it is no longer pink.
Follow
: instructions for basic sauce. ~--

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