| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sicilian | Gma1 | 1 | servings | |
INGREDIENTS
| 1 | c | Olive oil |
| 1 | md | Onion; finely chopped |
| 3 | c | Tomato paste |
| 1 | ts | Sugar |
| Salt and freshly ground pepper | ||
| Makes about 1 quart |
INSTRUCTIONS
Heat the olive oil in a heavy-bottomed saucepan and cook the onion for 5 minutes over medium heat, stirring often. Stir in the remaining ingredients and season to taste with salt and pepper. Simmer over low heat for 1 hour. The sauce must be stirred frequently. Converted by MC_Buster. NOTES : from La Cucina Siciliana di Gangivecchio by Wanda & Giovanna Tornabene with Michele Evans, Knopf, 1996 In this book Concentrato di Pomodoro is given in recipes in place of estratto, a thick tomato extract paste, which we would normally use. Estratto is not easily found in America. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”