| 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.
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