| 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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