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CATEGORY CUISINE TAG YIELD
Italian Italian, Sauces, Seasonings 1 Batch

INGREDIENTS

4 lb Italian plum tomatoes
sliced lengthwise
1/4 c Olive oil
1 Onion, diced
2 Garlic cloves, minced
1/8 t Red pepper flakes
8 To 10 halves of sun-dried
oil-packed tomatoes
1/4 c Fresh basil, chopped
2 t Dried oregano
1/2 lb Mushrooms, sliced
1 lb Pasta
Grated Romano or Parmesan

INSTRUCTIONS

Place sliced tomatoes on broiler pan and broil 5 to 6" from heat for
about 10 minutes, or until edges have begun to blacken. Saute onions
in olive oil over medium heat until translucent. Lower heat and add
garlic. Saute briefly; do not brown.  Add pepper flakes, dried
tomatoes, basil and oregano and stir-fry for 1 to 2 minutes. Add
mushrooms and stir-fry for 2 or 3 minutes more.  Add broiled tomatoes
and simmer for 30 minutes to 1 hour, until thick.  Serve over pasta
with grated cheese.  The editors wrote: "Many of our readers are drying
their own  tomatoes, and just a few bits of these rich, deep-flavored
sun-dried  nuggets can elevate a simple sauce to something truly
special. This  entry compounds that great fresh-tomato flavor by
roasting the  tomatoes first."  Recipe from Barbara Stollberg of
Portland, OR in "Great Spaghetti  Sauce Cookoff" article in "The Herb
Companion." Dec. 1992/Jan. 1993,  Vol. 5, No. 2.  Pg. 80. Posted by
Cathy Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2334
Calories From Fat: 560
Total Fat: 63.2g
Cholesterol: 0mg
Sodium: 231.6mg
Potassium: 2427.6mg
Carbohydrates: 373.6g
Fiber: 24.2g
Sugar: 12.7g
Protein: 72.1g


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