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TOMATO SAUCE

Category:    Sauces
Yield:1 servings
 
      1 lg Can tomatoes (cheapest is                (optional - only if you
           Best here, since they're                 Like it)
           Soupy to start with)              1/4 c  Best olive oil
      2    Dead-ripe, peeled, fresh            8 oz Contadina tomato sauce
           Tomatoes (optional - if             6 oz Can Contadina tomato paste
           They're in season, else           1/2 ts Salt
           Don't bother)                     1/4 ts Dried oregano
      1    Onion, chopped                           Minced fresh basil, to
      2 cl Garlic, minced                           Taste (hard to have too
      1 sm Bell pepper, red or green                Much basil)
 
  Heat the olive oil in a large pot, and saute the onions and green pepper
  until soft.  Add the garlic and saute another minute or two.  Coarsely chop
  the fresh tomatoes, add them to the pot and cook, stirring, until they
  begin to give up their juice.  Coarsely chop the canned tomatoes and add
  them, along with the tomato sauce and tomato past.  Stir in the seasonings,
  cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring
  occasionally.
  
  The Contadina tomato sauce and paste have significantly better flavor than
  any others I know of.  If you can't get Contadina, then a small shake of
  tobasco will help (not enough to make it hot, just enough to give it a
  little sparkle).
  
  For all those people who THINK they can't make a pie crust, here is a
  quick, easy, and CHEAP pie crust recipe.  I think the trick is the boiling
  water and fluffing the shortening with a fork so that it disperses evenly
  throughout the flour.
 

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