Fresh and sun-dried tomato sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Onion, minced |
| ⅔ | cup | Celery, minced |
| ½ | cup | Carrot, minced |
| 3 | tablespoons | Olive oil |
| 3 | pounds | Plum tomatoes, peeled, seeded and chopped or 28-ounce can tomatoes |
| 3 | ounces | Sun-dried tomatoes (not packed in oil) |
| 3 | Cloves garlic, minced | |
| ½ | teaspoon | Dried thyme |
| 6 | Parsley sprigs | |
| 1 | Bay leaf | |
| Salt and freshly ground pepper | ||
Directions
CHEESECLOTH BAG CONTAINING
In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened. Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes.
Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches.
Season with salt and pepper.
PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6545 Posted to MC-Recipe Digest V1 #550 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997