---------- 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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