Yields: 2 1/2 cups
Ingredients:
- 28-ounce can crushed tomatoes in puree (preferably Italian; about 3 1/2 cups)
- 3 tablespoons olive oil
In a large non-reactive saucepan bring tomatoes and oil to a
simmer and simmer, uncovered, stirring occasionally, 20
minutes, or until sauce is reduces to about 2 1/2 cups.
Season sauce with salt and cool to room temperature. (Sauce
keeps, covered and chilled, 5 days.)
|
