| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Minced onion |
| 4 |
|
Garlic cloves; minced |
| 2 |
tb |
Olive oil |
| 2 |
cn |
Crushed tomatoes in puree -; (28 oz ea) |
| 1 |
c |
Water |
| 1 |
cn |
Tomato sauce -; (15 oz) |
| 2 |
|
Carrots; peeled, and |
|
|
Cut into 2" lengths |
| 1 |
|
Boiling potato; peeled, left whole |
| 1 |
ts |
Dried basil; crumbled |
|
|
Cayenne pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
In a casserole set over moderate heat, cook the onion and garlic in the
oil, stirring occasionally, for 5 minutes or until transluscent. In a
blender or food processor, puree tomatoes, water, and tomato sauce until
smooth and add it to the casserole. Add the carrots, potato, basil, cayenne
and salt. Bring the liquid to a boil and simmer, partially covered,
stirring occasionally, for 1 hour. This recipe yields ?? of sauce.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G09 broadcast 03-31-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
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