| 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 wilkins@renoir.scubed.com (Darin Wilkins) on
Sep 21, 93.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”