Date: Fri, 17 Jun 94 16:28:18 PDT
I just make my own. Takes about 10 minutes to chop and
20-40 minutes to simmer, depending on how soft you want
the tomatoes. Amounts are approximate, since I never
measure anything for this.
In a large pan combine:
1/2 red onion (if I feel oniony, I use a whole one)
6-12 Roma tomatoes, chopped coarsely
1 can Italian style tomatoes with juice
1 can tomato sauce (large)
1 heaped tablespoon tomato paste (if you like the taste of
tomato paste, use more; if you hate the taste of tomato
paste, skip it and use corn starch (see below))
spice to taste with sweet paprika and ground white pepper.
Bring to a boil, then simmer stirring occasionally until about 10 minutes
from done. That is usually when the sauce starts to thicken a bit and
the tomatoes are soft.
1/2 pound of mushrooms (If I feel mushroomy, I use 1 pound)
1/2 pound of tofu in small cubes (optional)
1/2 bunch of chopped parsley
Optional herbs: fresh basil leaves or fresh oregano
Simmer for 10 more minutes and serve.
Note: If you want the sauce to thicken faster, add some
cornstarch and cook on high for a while. Remember
to dissolve the cornstarch in a bit of cold water
before adding it. I use one heaped teaspoon.
This serves 2 very hungry people for a main dish and
there is usually enough left for a small leftover dinner.