FOR TOMATO SAUCE---------------.
Heat oil in saucepan
bottom of pre-heated sauce pot and let it
e Creuset cookware for this recipe!).
Set oven to broiler
dd them, along with the tomato sauce and tomato past. Stir in the
4 cup of the tomato sauce over each breast and divide
Heat oil in a heavy saucepan.
Add onion, celery and garlic clove (cool slightly), about 3 minutes.
Crumble ground chuck into mixture.
Brown well.
Add salt and pepper.
Clove of garlic may be removed after browning.
Add tomato paste and stir.
Add water and stir thoroughly.
Cover and let simmer over low flame (3 minutes).
Add tomato sauce, sugar, oregano, basil and garlic powder. Stir well.
Cover and simmer over flame for 45 minutes, stirring occasionally.
Recipe is for 1 1/2 pounds of spaghetti.
Start by making the tomato sauce.
Combine the onions, canned
Saute eggplant in olive oil on medium heat until slightly translucent.
Add onion and pork, stirring until the meat is lightly browned.
Stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce.
Bring to a gentle boil, then turn down heat and simmer for at least 15 minutes.
Place a thin layer of rice on serving plate.
Ladle eggplant mixture on top.
Sprinkle with Parmesan and garnish with parsley sprig.
Saute ground beef. Add onion, celery and carrots, cook until soft.
Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
Stir often, so it does not burn on bottom!
/3 cup of the tomato sauce over each loaf.
Slice
hiles are steaming, make tomato sauce.
Tomato Sauce: Heat oil in a large
as 4.
Pour the tomato sauce into a large flat oven
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
Combine tomato sauce, butter, oregano, salt, crushed red pepper and Parmesan cheese in a pasta serving bowl.
Set aside to warm up (use a method described above).
Cook pasta in a large pot of boiling, salted water until al dente.
Drain pasta and immediately add to sauce in bowl.
Sprinkle with chopped basil and toss.
Serve at once with extra Parmesan cheese.
For the tomato sauce, heat oil in a medium
inutes.
Add in the tomato paste and stir for 1
Set aside.
Place the tomato sauce in a small saucepan and
Prepare mini matzoh balls and set aside.
Slice an onion and place in bottom of pan in small amount of oil.
Remove skin from chicken and braise for several minutes on each side.
Drain off excess oil.
Add tomato sauce, enough to cover chicken (allow for extra sauce since matzoh balls will absorb a sufficient amount). Add salt, pepper and garlic.
Cook on low to medium heat for approximately 1 hour.
Add matzoh balls into sauce and cook an additional 30 minutes.
dd oil.).
To make tomato sauce: Reduce heat to medium. Add