Tom Scorza's Basic Tomato Sauce

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
8		Thinly-sliced green onions
1/3 cup	48g / 1.7oz	Chopped garlic
2/3 cup	26g / 0.9oz	Chopped flat-leaf parsley
1 1/2 cups	355ml	Red wine, preferably Chianti
4		Tomatoes with basil - (28 oz ea)
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
		Red pepper flakes - to taste

Recipe Instructions

Heat oil in 4- to 5-quart heavy pot over medium-low heat. Add onions and cook, stirring often, until soft, about 4 minutes. Add garlic and cook, stirring often, until garlic begins to brown, about 10 minutes.

Stir in parsley. Add wine and bring to boil over medium heat. Add tomatoes, salt and ground pepper and red pepper flakes to taste. Break up tomatoes with wooden spoon. Return to boil, reduce heat and simmer, uncovered, stirring occasionally, 30 to 40 minutes.

Taste and adjust seasoning if needed. (Tomato sauce can be made up to 3 days ahead and refrigerated or frozen up to 1 month. Before using, gently reheat until hot. Add water if too thick and adjust seasoning as needed.)

Ladle hot tomato sauce over hot fettuccine and serve immediately.

This recipe yields 12 (1 cup) servings.

Each serving without pasta: 158 calories; 617 mg sodium; 0 cholesterol; 10 grams fat; 13 grams carbohydrates; 3 grams protein; 1.31 grams fiber

Source:
The Los Angeles Times, 04-14-1999

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