Dhahran Theatre Group Cookbook, 1993
Ingredients:
1/4 Cup Olive oil
4 Medium Onions, diced
4 Cloves of garlic, minced
10 Large ripe tomatoes, pealed, seeded and chopped
1 Cup Fresh Basil, chopped
1 Teaspoon sugar
Salt & Pepper seasoning as desired
Directions:
Heat oil in large skillet over medium heat, Add the onions and garlic and saute until transparent (about 8 minutes). /Add tomatoes and simmer gently over low heat for at least 1 hour, stirring until the tomatoes are broken up and th esauce is fairly smooth. Add the basil and sugar and season very well with salt and pepper.
This sauce can be used with fish, veal, chicken and pasta.
John Baribault