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       Title: FRESH TOMATO SAUCE I
  Categories: Sauces, Vegetables, Herb/spice
       Yield: 1 batch
  
       2 tb Olive oil
       1 md Yellow onion; finely chopped
            -- or thinly sliced
       2 lg Garlic cloves
            -- peeled and mashed
   2 1/2 lb Ripe fresh tomatoes
            -or-
            Imported canned tomatoes
            -- drained, in 1/2 dice
            -- reserve juice
       2 ts Fresh rosemary; chopped
       2 ts Fresh sage; chopped
       1 tb Fresh parsley; chopped
            -- preferably flat-leaved
     1/2    To 3/4 cup dry white wine
            Salt and pepper; to taste
  
   Hill and Barclay write: “This tomato sauce, made without the usual
   paste, is wonderful to keep on hand in the freezer for pasta,
   omelets, and grilled meats and poultry.”
   
   Heat olive oil in large skillet over moderately high heat; saute
   onion and garlic until softened.  Add tomatoes gradually, keeping
   heat as high as possible without browning.  Stir in herbs, wine and
   any reserved tomato juice; reduce heat to low and simmer for about 20
   minutes, or until vegetables are softened and fragrant.  Add more
   wine or water if needed, to prevent sticking and maintain desired
   consistency. Season with salt and pepper to taste.
   
   Yield: About 3 cups.
   
   From Madalene Hill and Gwen Barclay’s “Sage Through the Ages” article
   in “The Herb Companion.” Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 32.
   Posted by Cathy Harned.
  
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