Tomato sauce with ricotta & herbs~ california
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Chopped onions |
| 2 | tablespoons | Minced garlic |
| 6 | tablespoons | Olive oil |
| 9 | quarts | Tomatoes -- concasser |
| 6 | tablespoons | Fresh marjoram -- chopped |
| 4 | teaspoons | Fresh rosemary -- chopped |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Black pepper |
| 3 | pounds | Fettucine -- cooked |
| 1½ | cup | Ricotta cheese |
Directions
Saut‚ onions and garlic in oil in a large skillet over medium high heat until softened. Stir in remaining ingredients except ricotta and fettucine. Cook over medium high heat stirring frequently for 10-15 minutes, or until sauce thickens. Top each serving with 1 oz. (1 Tbsp.) ricotta cheese.
~ - - - - - - - - - - - - - - - - - Recipe By : California Tomato Commission (July 1996)