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Tomato Sauce

1 can (20 oz.) crushed tomatoes
1 can (4 oz) tomato paste
red wine or apple juice, about one tomato-paste canful
oregano
basil
black pepper
parsley
allspice.

chopped onion
chopped green or red bell pepper
chopped garlic

Put in pot. Cook over low flame for as long as it takes to fill a
different pot with water, bring said water to a boil, and cook a
pound of dry pasta - i.e., about 30 minutes. Stir reasonably often.
Keep covered unless you like hot tomato sauce splattering out.

Substitute different veggies. Sauteeing onion and garlic in olive
oil and adding them at the end is nice, but I try to avoid anything
that requires more than two burners. B-> Try adding a little
nutritional yeast.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
rubbish, August 16, 2006 - 06:23 PM
Reviewer: Anonymous from scotland
rubbish

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