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Plum Tomato Sauce

This recipe is part of the recipe for Four-Meat Ravioli


1/3 cup butter or margarine
1 clove garlic, minced
1 can (28 ounces) Italian plum tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon black pepper


  1. Heat butter in large saucepan over medium heat until melted and bubble; cook and stir garlic in hot butter 30 seconds. Press tomatoes with juice through sieve into garlic mixture; discard seeds. Stir in tomato sauce, salt, allspice, basil, rosemary and pepper.
  2. Cover and simmer 30 minutes. Uncover and simmer 15 minutes more or until sauce thickens, stirring occasionally.

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