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Italian Red Sauce
Here's what you will need:
· 2 large (32 oz.) cans tomato sauce or
crushed Italian tomatoes
· 2 small cans (6 oz.) tomato paste
· 2 tbsp. fresh or dried Oregano
· 2 tbsp. fresh or dried Rosemary
· 2 Bay leaves
· Red Wine
· Sugar
· Salt and pepper to taste
Chop the onion and garlic and sauté briefly over medium heat in a heavy saucepan. Add tomato sauce and
tomato paste, along with equal amounts of water. Add 2 tablespoons of fresh oregano, fresh rosemary and
2 bay leaves. Use a little more if you're using dried herbs. Add salt and pepper and throw in some red
wine while you're at it. Turn the heat down to low simmer and partially cover the pot. Stir occasionally
and let the sauce thicken. After 20-30 minutes add one teaspoon or more sugar at the last moment.
Continue to stir if you continue to cook the sauce.do not let the bottom burn.
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Carmelized Peppers and Onions
Here's what you will need:
· 4 large bell peppers
· 1-2 large white onions
· Olive Oil
· Salt
Thinly slice 4 red, orange, yellow and green bell peppers and 1 or 2 large white onions into
julienne shreds. Cook in a heavy skillet over medium low heat with good quality olive oil.
Add some salt and let the peppers and onions slowly roast until they turn deeper colors with
some nice browning.
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