Path: utzoo!attcan!uunet!pdn!tscs!screamer!mthvax!recipes
From: peloquin@orange (Renee P. Peloquin)
Newsgroups: rec.food.recipes
Subject: VEGAN: Marinara Sauce
Summary: orig. subject: Re: REQUEST: Grandma's Tomato Sauce
Keywords: recipe VEGAN
Message-ID: <1991Apr06.004725.16302@mthvax.cs.miami.edu>
Date: 27 Mar 91 20:16:21 GMT
References: <1991Mar22.183444.5471@mthvax.cs.miami.edu>
Followup-To: rec.food.veg
Organization: Quantum Theory Project, Univ. of Florida
Lines: 36
Approved: aem@mthvax.cs.miami.edu



Since you didn't specify whether you wanted a marinara, a red gravy, a
brown gravy, I chose marinara.  Wait until you get hold of some
beautiful home-grown, ripened-in-the-sun tomatoes this summer for a
wonderful experience.  Otherwise, use canned whole or pureed tomatoes,
increase the seasoning, add rosemary, marjoram, or oregano, and call it
red gravy.

Marinara sauce

Fresh tomatoes.  Plum tomatoes are best because they are more meaty.
garlic
olive oil
pepper (white, if you have it)
fresh basil, chopped (dried, if you don't have fresh)
fresh italian parsley chopped (leave it out if you don't have it)

Chop up the tomatoes-some very fine, some chunks.  Tilt up the
saucepan, make a small puddle of oil at the bottom edge, and brown the
garlic over low heat until it is just golden.  If you leave the clove
whole, you will need to use lower heat and longer, but can remove the
clove.  If you chop it, it will go faster and you will have garlic
chunks.  Your choice.

Add the tomatoes and other seasonings.  With the best tomatoes, use a 
light hand with garlic and seasonings.

Simmer for only as long as it takes to drive off some moisture and
blend the flavors, but not so long as to drive off (m)any of the
flavors.  Ten minutes could be enough.  Don't cook any longer than 20
minutes.

Serve with pasta, beans (chickpeas are good), etc.

Renee P. Mattie mattie@sun0.chem.upenn.edu