MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: All-Purpose Tomato Sauce
 Categories: Sauces
      Yield: 2 Cups
 
      1 cl Garlic; minced
      3 tb Olive oil
      2 tb Tomato paste
     28 oz Can tomatoes; juice
           -reserved, seeded and
           -crushed
           Salt and ground black pepper
      4    Fresh basil leaves;
           -shredded -OR-
      1 ts Dried basil
 
  In a large saucepan, warm garlic in 2 tb oil over low heat until
  soft but not colored. Stir in tomato paste, then the tomatoes and
  their liquid. Simmer, uncovered, until sauce coats the back of a
  spoon, about 25 minutes. Season to taste with salt and pepper
  before serving, stir in basil and remaining 1 tb oil.
  
  This chunky, rustic, and pungent sauce goes well with dried pasta
  as well as with fresh gnocchi and ravioli.
  
  Recipe by Julia Della Croce
  Source: Cook's Illustrated, Mar/Apr 1994
  Posted by: D. B. Hobbs
 
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