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marinara recipe

Date:    Mon, 18 Jul 94 18:03:51 EDT
 From:    KITTY Kathleen Bennett (bennet@chuma.cas.usf.edu)
 Lazier Marinara
 Sautee 1 medium yellow onion, chopped, in a few splashes of red wine.
 While that's underway, chop up as much garlic as you like -- for me, 
 that's a lot, maybe 8 cloves -- and throw it in with the onion.  Start 
 dumping in the spices: about 2 tablespoons basil, 2 tablespoons oregano, 
 1 tablespoon rosemary and 1 tablespoon thyme.  This is all according to 
 your taste, and based on the idea that you're using dried spices.  If you 
 have fresh, take it easy.  More or 
 less is fine.  Oh yeah, some freshly ground black pepper would be good.  
 If it gets dry in the pot, just splash in some more wine, or some dry 
 veggie broth mix and a little water.
 When the onion's pretty soft, add 4 28-oz cans of Progresso (my favorite, 
 but you may have another) CRUSHED tomatoes with added puree.  
 If you're really feeling ambitious, cut up a few fresh tomatoes (it helps 
 to pull out the seedy parts, I think) and put those in the pot.
 There you go.  Add wine, water or veggie broth to taste, seasonings to 
 taste.  I add in about 1 tablespoon of sugar.  
 This makes a huge quantity of completely FF marinara sauce, for a 
 fraction of the price of bottled.  (You guys may remember I'm the person 
 who likes dented cans -- I buy my crushed tomatoes for $1.19 for 2 cans.)
 kwvegan vegan