Thursday, January 28, 2010


This is a good sauce for many things. Eggplant or Chicken Parmesan and a dip for Stromboli.

Italian Tomato Sauce

Saute in a large kettle:
3 tablespoon olive oil
1 cup chopped onions
1 tablespoon minced or pressed garlic
1 cup chopped green pepper
2 teaspoon basil
1 teaspoon oregano
1 bay leaves
2 teaspoon salt

When onions are clear and very soft, add:

1 one pound and 13 ounces can tomato puree
1 6 ounce can tomato paste
2 tablespoon dry red wine
1 can chopped tomatoes or chopped peeled and seeded fresh tomatoes
1/4 teaspoon black pepper

Simmer covered for 45 minutes or longer, stirring occasionally. Then add:

1/2 cup fresly chopped parsley
Taste for salt and pepper
Optional, I add 1/2 to 1 teaspoon sugar to enhance the flavor

1/2 pound coarsely-chopped mushrooms, sauted with step 1
1/2 cup grated parmesan or romano, added last

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