Fresh tomato sauce sicilian

Yield: 1 Servings

Measure Ingredient
¼ cup Olive oil
4 \N Cloves garlic, crushed
1 medium Yellow onoin, finely chopped
9 cups Cored and chopped very ripe fresh tomatoes
4 \N 28 oz cans whole tomatoes, crushed with juice
¼ cup Chopped parsley
½ cup Dry white wine
1 cup Chicken stock
1 teaspoon Dried marjoram
1 teaspoon Dried rosemary
6 tablespoons Butter
\N \N Salt and pepper to taste

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion.

Saute until the onoin is clear. Add the remaining ingredients except the butter and salt and pepper. Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often. Stir in the butter and salt and pepper to taste.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 28, 1997

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