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Tomato Coulis

= Spaghetti Sauce.  This was very good.  It’s from The Best 125 Meatless Italian Dishes by Hadler & Toomay.  The book isn’t vegan and they put cream in most of the tomato sauces, but I managed to find one without.  They called for 1/2 t salt, which was way too much for me.

  • 1 T olive oil
  • 2 cloves garlic, minced
  • 28 oz can diced tomatoes, drained (save juice for soups, etc)
  • herbs, fresh or dried
  • few grinds pepper

Saute the garlic in the oil for about a minute, then add the tomatoes.  Cook over medium-high heat about 5 min, stirring frequently.

Add a T of fresh oregano or basil leaves, or smaller amts of fresh rosemary or thyme.  If using dried herbs, start with 1 t each oregano and basil, maybe 1/4 t rosemary and thyme.  Add salt and pepper now, to taste.

Simmer a few min longer and serve.

Recipe says it makes enough sauce for 12 oz dried pasta.  That sounds about right.  If it boils down too much, just add back some of the tomato juice or wine.

Suggested variations: chopped capers or olives, wine, pesto


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