Italian Tomato Sauce
Preamble
This recipe is used in Italian Spinach Pancakes
Ingredients
2 Spanish Onions finely chopped
2 cloves Garlic finely chopped
4 tablespoons Olive Oil
6 tablespoons Italian Tomato Concentrate
1 large can Italian Peeled Tomatoes
2 Bay Leaves
4 tablespoons finely chopped Parsley
1/4 teaspoon Oregano
1 small strip Lemon Peel
6 tablespoons dry White Wine
Salt
Freshly ground Black Pepper
1-2 tablespoons Worcestershire Sauce
Method
Saute finely chopped onions and garlic in olive oil in a large, thick-bottomed frying pan until transparent and soft but not coloured. Stir in tomato concentrate and continue to cook for a minute or two, stirring constantly. Pour in Italian peeled tomatoes; add bay leaves, parsley, oregano and lemon peel. Add dry white wine, an equal quantity of water, and salt and freshly ground black pepper, to taste, and simmer gently, stirring from time to time, for 1 to 2 hours. Just before serving, stir in Worchestershire sauce, to taste.
Remarks
Appeared on menu: as part of Italian Spinach Pancakes $2.80 (rolled with fresh spinach, ricotta and parmesan cheese and then baked and served with fresh tomato sauce). This is the fresh tomato sauce that accompanies the pancakes.
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