| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Sauces |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra virgin olive oil |
| 6 |
|
Garlic cloves, baked and |
|
|
Pureed |
| 2 |
cn |
Italian peeled tomatoes |
|
|
(303 size) |
| 1 |
cn |
Tomato paste (6 oz size) |
| 1 |
sm |
Onion, finely chopped |
| 6 |
|
Anchovy fillets |
| 2 |
ts |
Sweet basil |
| 1/2 |
ts |
Oregano |
| 1 |
|
Lemon peel strip |
| 2 |
ts |
Black pepper |
INSTRUCTIONS
To bake garlic, first, cut the tops off the garlic heads and place them
into a shallow baking pan with the cut sides up. (I normally bake several
heads at once, they don't last long around here!) Then pour olive oil over
the garlic, cover the pan with aluminum foil, and bake at 400 degrees for 1
hour. When the heads are cooked (they will become soft and mellow), set
them aside and let them cool to room temperature.
Puree 6 cloves of garlic and the anchovies together. In a 5-quart Dutch
oven, heat the olive oil and gently blend in the pureed garlic until
smooth. Then add both the peeled tomatoes and the tomato paste, along with
the onions, and cook over medium heat until the mixture begins to reduce
and thicken.
Now, add the sweet basil, oregano, and lemon peel and stir everything
together well. Then cover the pot, reduce the heat to low, and simmer for
about 45 minutes.
At this point, add the black pepper and season the sauce with salt to
taste (it may not need any, depending upon the saltiness of the anchovies).
Then cover and simmer for another 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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