| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | 1 | servings | ||
INGREDIENTS
| 2 | lb | Fresh vine-ripened Tomatoes; coarsely chopped , (Usually about 7 to 8 medium tomatoes equals one pound) |
| 2 | tb | Olive Oil |
| 1 1/2 | ts | Salt |
| 1 | ts | Ground Pepper |
| 1 1/2 | ts | Granulated Sugar |
| 4 | ts | Balsamic Vinegar |
INSTRUCTIONS
Makes about 3 Cups Sauce Working with a food processor or blender, combine and process the tomatoes with the olive oil, salt, pepper, sugar, and vinegar. The finished composition makes for a rough-textured sauce. Warm the sauce through and serve it as is over pasta, or combine with any of the following ingredients to present a flavorful adaptation of your basic tomato sauce. To 1 1/2 cups sauce, add: 1/4 cup fresh basil, chopped OR 1/4 cup Greek or Italian Olives, chopped with 1 1/2 tsp. finely grated Orange Peel OR 1/2 cup Feta Cheese crumbled with 3/4 tsp. dried Rosemary OR 3 Tbs. toasted Peanuts and 4 to 6 thin slices or Prosciutto, cut into bits OR 3 Tbs. Capers with 2 Tbs. chopped fresh Parsley Of course, you can prepare nearly any tomato sauce from scratch by utilizing concoctions from our Sauce Basics recipe collection, found here: http://www.recipe-a-day.com/sauce.html Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Aug 25, 1999, converted by MM_Buster v2.0l.
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