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2 Tbsp. unsalted butter 1/4 cup olive oil 2 carrots, peeled and finely minced 2 onions, finely minced 10 large ripe tomatoes, peeled and seeded and coarsely chopped 1/2 c. chopped fresh basil leaves coarse kosher salt and freshly ground black pepper to taste. freshly grated parmesan cheese (optional) Heat the butter and oil in a large heavy non-reactive pot. Cook the carrots, celery and onions over medium-low heat for 20 min. or until soft. Do not brown. Add the tomatoes, sugar and half the basil to the pot and cook 20 minutes. Stir in the remaining basil, season with salt and pepper and serve immediately. Sprinkle with parmesan cheese, if desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |