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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Joseph Marotta, Steubenville, OH
Primary category: Italian


olive oil
1 medium onion, chopped
4-5 cloves garlic, chopped
1 28-oz can whole or crushed plum tomatoes
1 6-oz can tomato paste
1 bay leaf
1 tsp salt
1-2 tsp sugar
Pepper to taste


In a large saucepan over medium heat add 2 to 3 TBS of olive oil. Add onion and saute until soft, stirring often, about 4 minutes. Add garlic cloves and saute another minute. Be careful the garlic does not burn.

Add the whole or crushed plum tomatoes (if using whole, break them up when they are in the pan) and tomato paste. Add water, anywhere from 12 to 28 oz, depending on how thick you want the sauce. (I use the tomato cans to measure.)

Add 1 tsp salt. Add pepper to taste. Add 1 to 2 tsp of sugar. Add one bay leaf. Bring to a boil, then lower heat and simmer for 1 to 2 hours.

Remove bay leaf before serving. The leaves are very sharp and should not be eaten.)


Tomato Sauce - NOTES

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Tomato Sauce - REVIEWS



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