| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian/tus, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Plum tomatoes; quartered |
| 1/4 |
c |
Extra virgin olive oil |
| 1/3 |
c |
Carrot; minced |
| 1/3 |
c |
Celery; minced |
| 1/3 |
c |
Yellow onion; minced |
| 1 |
lg |
Garlic clove; minced |
| 1/2 |
tb |
Fresh oregano; minced |
| 1 |
tb |
Fresh parsley; minced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Red pepper flakes; optional |
| 1/8 |
ts |
Sugar; optional |
|
2 |
cups sauce. |
INSTRUCTIONS
To make sauce, put quartered tomatoes in a heavy, medium saucepan. Cover
and simmer over moderate heat until tomatoes have collapsed and rendered
their juices, about 15 minutes, uncovering and stirring once or twice to
make sure they are not sticking to the pan bottom. Uncover, adjust heat to
maintain a slow simmer and cook, stirring occasionally, until tomatoes have
reduced to a thick, sauce like consistency, about 45 minutes. Pass the
tomatoes through a food mill placed over a bowl to remove skins and seeds.
You should have about 2 cups puree.
Heat olive oil in a 10-inch skillet over moderately low heat. Add carrot,
celery, onion, garlic, oregano and parsley. Cook, stirring occasionally,
until vegetables are soft and sweet, about 30 minutes. Add tomato puree.
Stir to blend. Season with salt and, if desired, hot red pepper flakes and
sugar if the tomatoes seem too tart. Cover and simmer over low heat for 10
minutes to blend flavors. Taste and adjust seasoning. You should have about
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
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