| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce, Luncheon, Appetizers |
20 |
Servings |
INGREDIENTS
| 6 |
cn |
Plum Tomatoes — (28 oz) |
|
|
Whole |
|
|
Peeled or crushed |
| 6 |
|
Carrots — grated |
| 8 |
|
Stalks Celery — chopped |
| 4 |
md |
Onion-Vadalia — chopped |
| 6 |
|
Cloves Garlic — chopped |
| 1/2 |
c |
Olive oil-Virgin |
| 1 |
tb |
Sugar |
|
|
As required Salt |
| 2 |
ts |
Pepper-white |
|
|
As required Chickin broth |
|
|
As required wine — white |
| 8 |
tb |
Herbs-Oregano, basil, etc. chopped |
|
|
As required tomato paste |
INSTRUCTIONS
1. Place olive oil in large pot, turn heat to med. , cook garlic until
light brown. 2. Add onion, celery & carrots & saute Al-Dente. 3. Add
tomatoes & simmer for 1-2 hours. 4. Add sugar, salt & pepper. 5. Cook until
sauce is rich & well blended. [ Tighten with tomatoe paste/or thin with
chicken broth. 6. One half hour before serving add the herbs. 7. Ten
minutes before serving add the wine [ should be excellent wine, drink the
rest while cooking the sauce to improve the flavor and your attitude].
***** Serve over your favorite Pasta with excellent Parmesan Cheese and
crusty bread.
!!!!!! This keeps very well in the freezer for 3-4 months. Place 2 or more
cups in a zip lock freezer bag to freeze. The recipe can be halved or
doubled with excellent results.
Recipe By : D Talty
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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