Liturgical Year : Recipes : Meatless Sauce

Catholic Recipe: Meatless Sauce

INGREDIENTS

1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced celery
2 Tablespoons salad or olive oil
2 teaspoons salt
2 cans (1 pound each) tomatoes
1 can (6 ounces) tomato paste
1/4 cup water
1 teaspoon sugar
1/2 teaspoon oregano

Details

Yield: 5 cups

Prep Time: 1 day, 4 hours

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 15+

Origin:

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Often Made With (2)

Feasts (0)

This meatless sauce accompanies the Lasagne Strata. Make the sauce a day ahead to give time for flavors to blend, and skim off fat after chilled before layering into the lasagne.

DIRECTIONS

Cook onion, garlic, and celery in oil over low heat until soft but not brown. Stir in remaining ingredients, except oregano. Cover; bring mixture to boil. Reduce heat; simmer, stirring frequently, 3 hours or until thick. Chill; skim off fat. Before serving add oregano; simmer 10 minutes. Makes about 5 cups.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965