SAUCE - TOMATO AND HERB

By akselden

Ingredients

• 4 large shallots, finely chopped
• 1 T. olive oil
• 35 oz. can peeled whole plum
• tomatoes
• 6 oz. can tomato paste
• 1 T. Worcestershire sauce
• 1/2 C. chopped fresh basil*
• 1 T. chopped fresh or 1 tsp. dried oregano*
• 1/2 tsp. garlic salt
• 1/2 tsp. freshly ground pepper
• 1 bay leaf
• 2 tsp. sugar (optional)

Preparation

Step 1

SAUTE shallots in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender. Add tomatoes, and crush with back of a wooden spoon; bring to a boil. Stir in tomato paste, next 6 ingredients, and, if desired, sugar. Reduce heat; simmer 15 minutes. Discard bay leaf. Serve over pasta.