msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,943
Basic Tomato Sauce
Olive oil
Fresh garlic - chopped fine
Onion - chopped fine
Fresh basil - chopped fine
Fresh oregano - chopped fine
Fresh parsley - chopped fine
Ground hot pepper flakes
Salt
Ground black pepper
Pinch sugar
28 oz. can Crushed or whole tomatoes (chopped)
6 oz. can Tomato paste
Burgundy wine
Water
Whole fresh basil leaves - ripped into small pieces
Whole fresh oregano leaves
Whole fresh parsley leaves
ADDED NEAR END OF COOKING
Heat pot over medium heat then add olive oil. Add garlic and onion and cook over low heat just to softened them (do not brown or they become bitter). Add tomato paste and cook slightly. Add enough wine and stir till you reach a smooth thick consistency. Add crushed tomatoes, sugar, all chopped herbs (except whole leaves to taste) and spices. Add 1- 28 oz. can of water. Stir well and bring to boil. Reduce heat and simme r 1 hour. Taste and correct seasoning during cooking if needed. Add additional water and/or wine if needed, to thin to desired consistency. Add whole leaves about 15 minutes before done cooking to add a "fresh, bright" herb flavor.
Variations:
Chuck steak - brown in pot. Remove follow above directions. Lower to simmer and add the meat. Simmer till meat is tender.
Meatballs
Sausage
Olive oil
Fresh garlic - chopped fine
Onion - chopped fine
Fresh basil - chopped fine
Fresh oregano - chopped fine
Fresh parsley - chopped fine
Ground hot pepper flakes
Salt
Ground black pepper
Pinch sugar
28 oz. can Crushed or whole tomatoes (chopped)
6 oz. can Tomato paste
Burgundy wine
Water
Whole fresh basil leaves - ripped into small pieces
Whole fresh oregano leaves
Whole fresh parsley leaves
ADDED NEAR END OF COOKING
Heat pot over medium heat then add olive oil. Add garlic and onion and cook over low heat just to softened them (do not brown or they become bitter). Add tomato paste and cook slightly. Add enough wine and stir till you reach a smooth thick consistency. Add crushed tomatoes, sugar, all chopped herbs (except whole leaves to taste) and spices. Add 1- 28 oz. can of water. Stir well and bring to boil. Reduce heat and simme r 1 hour. Taste and correct seasoning during cooking if needed. Add additional water and/or wine if needed, to thin to desired consistency. Add whole leaves about 15 minutes before done cooking to add a "fresh, bright" herb flavor.
Variations:
Chuck steak - brown in pot. Remove follow above directions. Lower to simmer and add the meat. Simmer till meat is tender.
Meatballs
Sausage
