>Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce
ticky dough. Grease your hands with some oil and knead dough
f each 1/2 circle with a little water, fold in
mall saucepan.
Stir in tomato sauce, mushrooms, oregano and basil.
Place all tomato sauce ingredients in a saucepan and
et aside.
Get all tomato sauce ingredients in a pot, take
In a large pan saute garlic and onion in olive oil.
Add basil, oregano and tomato sauce.
Add water to fill pot 3/4 full. Let it cook several hours; add water if it cooks too thick.
Add sugar to taste; add salt and pepper to taste.
Lastly, add meat and let it cook until sauce is somewhat thick (not too thick). The longer it cooks the better it tastes.
If adding ground meat, cook separate to get rid of grease, then add to sauce.
Sausage may be added with tomato sauce right away.
Start by making the tomato sauce.
Combine the onions, canned
For the tomato sauce, heat oil in a medium
6 small wooden skewers along with basil and halloumi. Heat oil
Heat 1 tsp oil in a saucepan and saute onion for 2 mins. Add tomato sauce and stock. Simmer for 5 mins. Set aside.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Heat 2 tbsp oil in a nonstick pan. Season salmon and coat in flour, tapping off excess. Saute for 5-8 mins, turning once. Add cheese and season. Toss with pasta and sprinkle with chili flakes and dried parsley. Serve with tomato sauce.
Heat oil in a frying pan over medium heat. Cook bacon, celery, onion, carrot and chili, stirring, until onion softens. Add tomato paste and cook, stirring, for 1 min. Transfer to a 4.5 quart slow cooker. Stir in tomato sauce, chicken stock, sugar and beans. Cook, covered, on low for 8 hours.
Stir in parsley and season to taste.
-2 minutes more. The tomato paste should darken to a
Melt butter in a saucepan over low heat.
Add oil; turn heat to medium.
Stir in onions and cook until tender.
Add tomato sauce and tomato paste; stir in oregano, sugar, salt and pepper. Bring to a boil.
Reduce heat to low and cover saucepan.
Cook gently on low heat for 1 to 2 hours, stirring occasionally.
(The longer the sauce cooks, the better the flavor.)
Cook spaghetti according to package directions; drain.
Stir sauce into spaghetti and sprinkle with grated cheese.
a bowl and cover with plastic wrap allow to steam
In a large skillet over medium heat, warm the oil.
Add the chicken, onions, and garlic and saute, breaking up the chicken with a spoon, until it turns white and the vegetables are tender, about 5 minutes.
Stir in the tomatoes, tomato sauce, basil, oregano, sugar, salt and pepper to taste.
Decrease the heat to low and simmer, uncovered, until the flavors are blended, about 10 minutes.
Taste and adjust seasoning.
Serve sauce over the ravioli and sprinkle with Parmesan cheese.
Soak beans 2 or 3 hours; drain.
Chop cooked bacon finely. Place in large saucepan with water; cover.
Boil 10 minutes.
Then add beans, tomato sauce, onion, pepper pods, garlic, bay leaf, cumin seeds, salt and pepper.
Cover and let simmer 3 hours or until beans are tender.
Stir often.
Add more water or tomato sauce as needed.
Remove bay leaf before serving.
Makes 4 to 6 servings.
In a large skillet, combine all ingredients as needed.
Cook beef until brown; drain fat.
Add tomato sauce and paste.
Put about 1 cup of water.
It needs to be thick tomato sauce.
Simmer sauce for 1/2 hour.
While sauce is simmering, boil water in a deep pan.
Add mostaccioli with 2 teaspoons salt so the mostaccioli won't stick.
Cook mostaccioli for 15 to 20 minutes. Drain.
Serve sauce over mostaccioli.
Serves 6 to 7.
Mix the pork, flour and eggs in a bowl.
Season with salt and pepper.
Form into small balls.
This amount will yield around 20 to 24 balls.
Fry in hot oil.
Set aside.
In another pan, saute the garlic in 1 tablespoon cooking oil.
Add the onions, the tomato sauce and stock.
Season with salt and pepper.
Cover and cook for 10 minutes.
Add the fried meat balls.
Cover and cook for another 5 minutes.
Serve hot.
Pare and cut eggplant into 1/2 inch slices.
Set oven control at broil and/or 550 degrees.
Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.