Fresh Tomato Sauce I

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Title: FRESH TOMATO SAUCE I
Categories: Sauces, Vegetables, Herb/spice
Yield: 1 batch

2 tb Olive oil
1 md Yellow onion; finely chopped
-- or thinly sliced
2 lg Garlic cloves
-- peeled and mashed
2 1/2 lb Ripe fresh tomatoes
-or-
Imported canned tomatoes
-- drained, in 1/2" dice
-- reserve juice
2 ts Fresh rosemary; chopped
2 ts Fresh sage; chopped
1 tb Fresh parsley; chopped
-- preferably flat-leaved
1/2 To 3/4 cup dry white wine
Salt and pepper; to taste

Hill and Barclay write: "This tomato sauce, made without the usual
paste, is wonderful to keep on hand in the freezer for pasta,
omelets, and grilled meats and poultry."

Heat olive oil in large skillet over moderately high heat; saute
onion and garlic until softened. Add tomatoes gradually, keeping
heat as high as possible without browning. Stir in herbs, wine and
any reserved tomato juice; reduce heat to low and simmer for about 20
minutes, or until vegetables are softened and fragrant. Add more
wine or water if needed, to prevent sticking and maintain desired
consistency. Season with salt and pepper to taste.

Yield: About 3 cups.

From Madalene Hill and Gwen Barclay's "Sage Through the Ages" article
in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 32.
Posted by Cathy Harned.

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