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    ROASTED RED SAUCE


    List of Ingredients


    • 28 OUNCE CAN WHOLE ITALIAN PLUM TOMATOES IN JUICE
    • 1 LARGE ONION
    • 1 LARGE CARROT
    • 1 TABLESPOON OLIVE OIL
    • 1 LARGE CELERY STALK FINELYCHOPPED
    • 1 JALAPENO PEPPER, SEEDED AND FINELY CHOPPED
    • 2 TEASPOON DRIED OREGANO
    • 1 TEASPOON DRIED THYME
    • 1/2 TEASPOON SUGAR
    • 1 TEASPOON DRIED ROSEMARY
    • 28 OUNCE CAN CRUSHED TOMATOES
    • SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
    • 1/2 CUP LOOSELY PACKED FRESH BASIL LEAVES, TORN INTO SMALL PIECES


    Instructions


    1. PREHEAT OVEN TO 325°.
    2. DRAIN WHOLE TOMATOES AND RESERVE JUICE, SET ASIDE JUICE. PEEL AND QUARTER ONION. REMOVE SOME OF THE PAPERY OUTER PEEL FROM GARLIC HEAD WITHOUT SEPARATING CLOVES. CUT CARROT INTO 3 OR 4 PIECES.
    3. PUT TOMATOES, ONION, GARLIC AND CARROT IN A LARGE SHALLOW BAKING PAN. ADD 2 TEASPOONS OLIVE OIL AND TOSS VEGETABLES TO COAT. ROAST UNTIL GARLIC IS SOFT AND ONION LOOKS WILTED AND TOMATOES ARE JUST SLIGHTLY CHARRED, ABOUT 1 HOUR.
    4. WHEN VEGETABLES ARE COOL ENOUGH TO HANDLE, FINELY CHOP ( OR COARSELY PUREE IN A FOOD PROCESSOR) ROASTED TOMATOES, ONION AND CARROT.
    5. IN A LARGE STOCK POT HEAT REMAINING TEASPOON OIL OVER MEDIUM HEAT. ADD CELERY AND JALAPENO AND COOK, STIRRING OFTEN, UNTIL SOFTENED, ABOUT 5 MINUTES. SEPARATE GARLIC CLOVES AND SQUEEZE ROASTED GARLIC INTO POT. ADD ROASTED VEGETABLES, SUGAR, OREGANO, THYME AND ROSEMARY AND COOK, STIRRING OCCASIONALLY, 5 MINUTES. ADD CRUSHED TOMATOES. SIMMER ABOUT 1 HOUR.
    6. IF SAUCE BECOMES TOO THICK, ADD RESERVED LIQUID FROM RESERVED WHOLE TOMATOES. SEASON WITH SALT AND PEPPER, ADD BASIL LEAVES AND COOK 2 TO 3 MINUTES TO IMPART THE BASIL FLAVOR.
    7. 8 SERVINGS
    8. DON'T BE ALARMED OVER THE AMOUNT OF GARLIC THAT IS IN THIS SAUCE, WHEN ROASTED, THE GARLIC BECOMES SWEET AND MILD AND ADDS A GREAT FLAVOR TO THE SAUCE.


 

 

 


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