| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Kerr |
6 |
servings |
INGREDIENTS
| 1/2 |
ts |
Extra-light olive oil; with a dash of |
|
|
; sesame oil |
| 2 |
tb |
Low-sodium tomato paste |
| 1 |
md |
Onion; peeled and finely |
|
|
; diced |
| 2 |
|
Cloves garlic; peeled, smashed and |
|
|
; finely diced |
| 1 |
cn |
Crushed tomatoes; (794 gm) |
| 2 |
tb |
Fresh oregano; one tablespoon |
|
|
; chopped, one left |
|
|
; whole |
| 1 |
tb |
Arrowroot mixed with 2 tbsp water |
| 2 |
tb |
Fresh chopped parsley |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
De-alcoholized wine; (optional) |
INSTRUCTIONS
Over medium high heat, brush a large skillet with the olive oil to
coat, add the tomato paste and cook until the colour darkens,
stirring to prevent scorching - about 5 minutes.
Stir in the onion and garlic and cook for 5 minutes, stirring
occasionally to prevent scorching. Add the tomatoes with the
tablespoon of chopped oregano, bring to boil, reduce the heat and
simmer for 10 minutes. Remove from the heat, stir in the arrowroot
slurry, parsley stalks, pepper and remaining oregano. A last aromatic
splash of de-alcoholized wine is your choice.
To serve:
Serve hot on your favourite pasta of other dish.
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