Tomato Sauce With Rosemary

---------- Recipe via Meal-Master (tm) v8.02

Title: TOMATO SAUCE WITH ROSEMARY
Categories: Sauces, Vegetables, Pasta
Yield: 1 servings

6 lb Ripe, sweet tomatoes
3 tb Virgin olive oil
1 sm Red onion; thinly sliced
1 sm Rosemary branch; the leaves
-removed and chopped
-=OR=- substitute
1 -Bay leaf, some thyme,
-Basil or marjoram)

This is a delicious simple sauce that can be served
with your favorite fresh pasta. WASH THE TOMATOES
WELL; then cut them into sixths or, if they are large,
into eighths. Warm the olive oil in a large, flat
stainless-steel or non-stick pan; add the tomatoes,
onion, salt to taste and rosemary. Cook over gentle
heat until the skins are wrinkled and have really
cooked away from the flesh, about 30 minutes. The
tomatoes should be melting into a puree. Pass them
through a food mill. Check the consistency; if you
wish a thicker sauce, return it to the pan and cook
over medium-low heat until it is the thickness you
like. Add salt to taste and process in jars, according
to canning directions, or freeze. Makes 1 Quart

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