Path: utzoo!attcan!uunet!wuarchive!sdd.hp.com!elroy.jpl.nasa.gov!ncar!umigw!mthvax!recipes
From: dartvax!batcomputer!lenny@uunet.UU.NET (Lenny Silver)
Newsgroups: rec.food.recipes
Subject: VEGAN: Marinara Sauce
Summary: original subject was Re: REQUEST: Spaghetti Sauce
Keywords: recipe vegan
Message-ID: <1990Nov05.191355.19212@mthvax.cs.miami.edu>
Date: 30 Oct 90 18:49:09 GMT
Followup-To: rec.food.veg
Organization: Cornell Theory Center
Lines: 26
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

In article <1990Oct25.224820.23345@mthvax.cs.miami.edu> mjs4709@ultb.isc.rit.edu (M.J. Solomon ) writes:

>Does anyone have a good recipe for spagetti sauce?

Here is a great recipe for marinara sauce that is absolutely simple.
The only problems come when you add ingredients and destroy its
simplicity.

olive oil, garlic, tomatoes, basil, crushed red pepper, salt.  Chop up
some garlic into a cold pan, add some olive oil, heat a while but don't
brown.  Add tomatoes, simmer a while, add basil, pepper, salt.  Simmer
a while longer.  Serve.  Total cooking time 10-15 minutes for canned
tomatoes, longer for fresh.

Quantities are variable, depending upon personal taste and
circumstances.  Oil varies from 1 tbsp to 4 tbsp.  Garlic varies from 2
cloves to 12 cloves or more for real garlic-freaks.  One two-pound can
of Italian plum tomatoes makes 2-3 servings of sauce.  Fresh plum
tomatoes are best, but be sure to cut the skin pieces small for a good
texture.  If you use canned tomatoes with salt, be sure to add less
salt yourself.  Fresh basil is best, frozen basil will do, but dried
basil won't make the sauce I'm describing.  If you want peppers or
mushrooms or anything else in this sauce, cook it separately and add
only just before serving.

Lenny Silver