Meatless Pasta Sauce

1 to 2 tablespoons olive oil
2 to 3 cloves garlic
1/4 to 1/2 cup chopped onion
1 cup diced eggplant
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
6 ounces red or white wine (measured in tomato paste can)
3 ounces water (about; measured in tomato paste can)
1 to 2 tablespoons sugar
fresh basil (4 to 6 leaves) or 1 teaspoon dried basil
1 to 2 teaspoons dried oregano
1/4 teaspoon thyme
1/8 teaspoon rosemary
salt and pepper to taste

Add olive oil, garlic and onion to 2-quart saucepan. Cook until tender. Add tomatoes, tomato paste and wine. Add water until mixture reaches desired consistency. Should be smooth, but not soupy. Add sugar and spices. Add salt and pepper to taste. If it tastes too sweet, add a little more garlic and a touch of salt. If it doesn't taste sweet enough, add a touch of sugar. Simmer for 30 to 60 minutes, stirring occasionally and serve with pasta.

Makes about 1 quart, 6 to 8 servings.

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