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BASIC FRESH TOMATO SAUCE 2 medium-sized onions, finely chopped 4 cloves garlic, minced or mashed 1/3 c. olive oil or salad oil 5 lb. (about 12 medium-sized) firm, ripe tomatoes boiling water 1/2 c. minced green onion (including part of the green tops) 1 green pepper, seeded and chopped 1 1/2 tsp. salt 3/4 tsp. pepper 1/4 tsp. anise seed, crushed 1 Tbsp. oregano leaves 3/4 tsp. rosemary leaves 1 tsp. paprika about 1 3/4 c. dry red wine (may be omitted) In a Dutch oven or large frying pan, cook onions and garlic in olive oil over medium heat until golden, about 15 minutes; stir occasionally. Meanwhile, immerse tomatoes, a few at a time, in boiling water to cover for 1 minute; then lift out and plunge into cold water. Pull off and discard skin. Cut tomatoes into eighths and add to cooked onions along with the green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika and the 1 3/4 cups dry red wine. Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups. You can use the sauce while hot, let it cool and refrig- erate for 3 days, or freeze up to 4 months. If you freeze the sauce, divide it into 1, 2, or 4 cup sized portions to use according to the suggestions below. May also can as whole tomatoes. To reheat the sauce (if frozen, let it thaw first), bring mixture to simmering over low heat, stirring occasional- ly. If sauce appears dry, blend in 2 to 4 tablespoons water or dry red wine. Makes about 2 quarts. Serving the Tomato Sauce: With pasta: Cook about 6 to 8 ounces spaghetti or other pasta according to package directions; then drain well. Pour onto a platter and mix with about 4 cups heated Basic Fresh Tomato Sauce; sprinkle with chopped parsley. Accompany with shredded Parmesan cheese. Makes 6 to 8 first course servings. With beef or shellfish: Spoon heated Basic Fresh Tomato Sauce onto individual servings of broiled beef steaks or ground beef patties or servings of hot cooked scallops, cold crab, or boiled or broiled shelled and deveined shrimp. Allow about 2 cups sauce for 4 to 5 servings. With vegetables: Heat 1 cup Basic Fresh Tomato Sauce with 1 tablespoon chopped parsley. Stir it into 1 pound hot cooked whole green beans or 1 1/4 pounds hot, cooked sliced zucchini. Sprinkle with 3 tablespoons toasted pine nuts (stir nuts in a small, dry frying pan over medium heat just until golden). Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.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. |