Title: Spaghetti Sauce
Categories: Digest, Fatfree
Yield: 1 Servings

None

I just make my own. Takes about 10 minutes to chop and 20-40 minutes to
simmer, depending on how soft you want the tomatoes. Amounts are
approximate, since I never measure anything for this.

In a large pan combine:

1/2 red onion (if I feel oniony, I use a whole one) 6-12 Roma tomatoes,
chopped coarsely 1 can Italian style tomatoes with juice 1 can tomato sauce
(large)

1 heaped tablespoon tomato paste (if you like the taste of tomato paste,
use more; if you hate the taste of tomato paste, skip it and use corn
starch (see below))

spice to taste with sweet paprika and ground white pepper.

Bring to a boil, then simmer stirring occasionally until about 10 minutes
from done. That is usually when the sauce starts to thicken a bit and the
tomatoes are soft. Then add:

1/2 pound of mushrooms (If I feel mushroomy, I use 1 pound) 1/2 pound of
tofu in small cubes (optional) 1/2 bunch of chopped parsley Optional herbs:
fresh basil leaves or fresh oregano

Simmer for 10 more minutes and serve.

Note: If you want the sauce to thicken faster, add some cornstarch and cook
on high for a while. Remember to dissolve the cornstarch in a bit of cold
water before adding it. I use one heaped teaspoon.

This serves 2 very hungry people for a main dish and there is usually
enough left for a small leftover dinner.

From: Valerie vmh@IntelliCorp.COM. Fatfree Digest [Volume 8 Issue 57] June
18, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip