Fresh tomato sauce sicilian
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 4 | Cloves garlic, crushed | |
| 1 | medium | Yellow onoin, finely chopped |
| 9 | cups | Cored and chopped very ripe fresh tomatoes |
| 4 | 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 |
| Salt and pepper to taste | ||
Directions
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