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Vegan Italiano by Donna Klein

Use this multipurpose tomato sauce on pasta and vegetables, as well as pizza.
Makes About 2 1/4 Cups

• 1 tablespoon extra-virgin olive oil
• 3 large cloves garlic, finely chopped
• 1 (28-ounce) can plum tomatoes, chopped, juices included, or 2 pounds ripe plum tomatoes, peeled and chopped, accumulated juices included
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme leaves
• Salt and freshly ground black pepper, to taste

In a large deep-sided nonstick skillet, heat the oil over medium heat.

Add the garlic and cook, stirring often, until lightly browned but not burnt, about 2 minutes.

Add the tomatoes and their juices, tomato paste, oregano, thyme, salt, and pepper; bring to a brisk simmer over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until reduced to about 2 1/4 cups, about 20 minutes for fresh tomatoes, or 30 minutes for canned tomatoes.

Use as directed in recipe. (Completely cooled sauce can be refrigerated, covered, up to 3 days.)

PER SERVING (Per 1/4 Cup)
Calories 36; Protein 1 g; Total Fat 2g; Sat. Fat Og; Cholesterol 0mg; Carbohydrate 5g; Dietary Fiber 1 g; Sodium 217mg


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