Return to Main Recipes Page/Return to Home Page

Tomato Sauce, Fresh I (P, KLP, TNT)
Source: "Harriet Roth's Deliciously Healthy Jewish Cooking."
Serves: 12

2 shallots, minced
1/4 cup water
3/4 cup dry white wine or vermouth
6 canned Italian plum tomatoes, drained and seeded
1 tablespoon olive oil or mild oil
1/4 cup chopped fresh mint, 1/2 cup leaves, optional
1 teaspoon sugar
Few grains of salt
Freshly ground pepper to taste

In a saucepan, simmer the shallots in the water and wine 2 minutes, so that the alcohol evaporates.

Puree 3 of the tomatoes and chop the other 3. Add to the saucepan and simmer 2-3 minutes.

Add a bit of the oil at a time, while whisking the sauce.

Add the mint, sugar, salt, and pepper.

Reduce the heat and simmer gently for 3-4 minutes.

Spoon over Layered Vegetable Kugel (click here for recipe) or serve on the side.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A