Vilco wrote on Wed, 29 Apr 2009 21:39:30 +0200:

>> I never use a formal recipe

> Same here

>> I saute a lot of chopped garlic in olive oil and then add my
>> peeled, seeded and crushed or diced plum tomatoes, then cook
>> it down with some herbs like basil and thyme and sometimes
>> parsely. Finish with salt to taste. It's meant to be a
>> quick and very fresh sauce. Goes incredibly well with fish.

My own recipe for marinara sauce is similar but I'll just add my notes,
that in addition to parsely, I think these are good (IMHO, necessary)
but to each their own!


For six servings.:

1 tsp thyme,

Few leaves of basil,

1 tsp or much more oregano,

½ cup chopped onion,

1 tab vinegar


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not