Yield: 1 servings
|1 medium||To large onion; diced|
|3 \N||Garlic cloves; minced|
|1 \N||Red bell pepper; diced|
|4 tablespoons||Olive oil|
|1 can||Mushroom pieces - (4 oz); drained|
|1 can||Whole tomatoes - (24 oz); chopped, and|
|\N \N||The juice reserved|
|1 pounds||Fresh tomatoes; diced|
|1 can||Ripe olives - (4 oz); diced|
|1 can||Tomato paste -; (6oz)|
|½ teaspoon||Freshly-ground black pepper|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried basil|
|2 \N||Bay leaves|
Saute the onion, garlic, and red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice and fresh tomatoes, stirring well to combine all of the ingredients. Add the olives, then stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture and place the bay leaves in the pot. Mix well.
Bring the mixture to a boil, lower to simmer, cover, and cook about 2 hours. Remove the bay leaves before serving. This recipe yields 3 to 4 cups.
Source: "CHEF DU JOUR - (Show # DJ-9197) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-24-1999 by Joe Comiskey - joecomiskey@..." Yield: "3 to 4 cups" Recipe by: Chef Curtis Aikens
Converted by MM_Buster v2.0l.