| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 2 | Cups | ||
INGREDIENTS
| 1/3 | c | Olive oil |
| 1/2 | lg | Green bell pepper, seeded and chopped |
| 2 | Cloves garlic, minced | |
| 1/2 | sm | Onion, minced |
| 2 | tb | Chopped fresh parsley |
| 4 | Large, ripe tomatoes, peeled, seeded and chopped | |
| 3 | tb | Tomato paste |
| 1/4 | ts | (or more, to taste) crushed red pepper |
| Salt to taste. |
INSTRUCTIONS
>From Sallie Y Williams' _Complete Book of Sauces_: In a large, heavy saucepan over medium heat, heat olive oil. Add bell pepper, garlic, and onion. Saute until transparent, about 5-8 minutes. Lower heat. Stir in parsley. Simmer 1 minute. Reduce heat to very low. Add: tomatoes, tomato paste, crushed red pepper, and salt. Simmer over very low heat for 45 minutes, stirring occasionally. Traditionally served with fresh lobster added just before pouring over linguine. Also good with shrimp, clams, grilled fish, and any pasta. Posted to rec.food.recipes by [email protected] (Darin Wilkins) on Sep 21, 93.
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