| Yield | 0 |
|---|---|
| Prep Time | 2 hours |
| Recipes | Sauces, Marinades, Rubs and Dressings |
| Yield | 0 |
|---|---|
| Prep Time | 2 hours |
| Recipes | Sauces, Marinades, Rubs and Dressings |
Warm olive oil in a large sauce pan or dutch oven. Add onions and garlic and saute, stirring frequently for about 5 to 10 minutes until the onion is translucent.
Crush the tomatoes with your hands and add them to the pot, juice and all. Add the remaining ingredients.
Bring to a boil over medium high heat, stirring occasionally. Reduce to a simmer and cook, uncovered, for 1 1/2 hours, ocassionally stirring sauce so that it does not stick to the bottom of the pan.
do not cook tomatoes in an aluminum pan, they react to the metal. Stainless is fine.
makes about 5 1/2 cups
120
1/4 extra virgin olive oil
1 1/2 finely chopped red onion
4 garlic cloves, minced
2 28 oz cans of tomatoes (might I recommend cento italian style with basil leaf)
3 Tbsp dry red wine (optional)
2 medium portabello mushroom caps, cubed
1 1/2 tsp dry basil
scant 1/4 tsp salt
1/4 tsp crushed dried red chilli peppers
Warm olive oil in a large sauce pan or dutch oven. Add onions and garlic and saute, stirring frequently for about 5 to 10 minutes until the onion is translucent.
Crush the tomatoes with your hands and add them to the pot, juice and all. Add the remaining ingredients.
Bring to a boil over medium high heat, stirring occasionally. Reduce to a simmer and cook, uncovered, for 1 1/2 hours, ocassionally stirring sauce so that it does not stick to the bottom of the pan.
do not cook tomatoes in an aluminum pan, they react to the metal. Stainless is fine.