Spaghetti Sauce Recipe

From: (lucy hadden uffa 0128-29e)

Date: Mon, 9 Aug 1993 07:45:05 PDT

2 28-oz. cans of tomatoes (I tend to like diced, but whole, pureed, or any
	combination work fine)
1 3-oz.(?-the smallest you can find) can tomato paste
1 medium-sized onion
3 or so cloves garlic, or to taste
(optional: a smallish, say 1 x 1/2 inch, chunk of ginger)
1 bay leaf
oregano, thyme, rosemary (dried or fresh)
(marjoram, basil are also possible)
oil for sauteeing 

Peel and chop the onion, garlic, and, if using it, ginger.  Get these
as small as you can/have patience for.  I use the food processor.

Saute onion and garlic (and ginger) in the oil for a few minutes, until
the onion is transparent, but not brown.  Add the canned tomatoes, including
the juice.  Also add the tomato paste, and mix.  Add the bay leaf and other
herbs.  Simmer for at least 1/2 hour, or until the consistency is right; you
may need to add a little water.  

I don't tend to use measured amounts of herbs, but experience has shown that
you don't want to add too much rosemary (a tsp. is probably enough, and a
Tbsp. too much), but it does fine with lots of oregano and a goodly amount
of thyme.  

Also, it keeps really well in the refrigerator and freezes quite successfully.



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