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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic

Date Added: December 08, 2009

Ingredients:

1/4 Cup Olive Oil up to 5
4 Unit Cloves Of Garlic lightly bruised
4 Cans Plum Tomatoes (28 ounces each), drained, coarsely chopped
1/2 Cup Dry Red Wine ;
1/2 Cup Parsley coarsely chopped
1/2 Cup Leaves Basil torn in half
2 Teaspoons Dried Oregano ;
1 Unit Pepper to taste
1 Unit Sugar salt and pepper
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Directions:

1. Heat the oil in a large, heavy pot over medium-low heat.

2. Add the garlic and cook until it colors slightly but does not burn, about 3 to 4 minutes.

3. Remove from the heat and carefully stir in the tomatoes and the wine.

4. Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar.

5. Simmer uncovered, stirring occasionally, for 30 minutes.

6. Serve immediately or cool and store, covered, in the refrigerator for up to 2 days.

7. Or freeze the sauce for later use. Yield: 7 cups.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Garlic, Natural Sweeteners, Alcohol, Olive Oil allergies.
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