0 minutes. Serve with fresh tomato sauce.
Fresh Tomato Sauce:.
Prepare the tomatoes and
FOR TOMATO SAUCE---------------.
Heat oil in saucepan
Preheat oven to 450\u00b0.
Oil a baking dish large enough to hold the fish and place them in a single layer in the dish.
Brush the fish lightly with the olive oil and sprinkle with the garlic. Spoon the tomato sauce over the fish, then sprinkle with the chopped parsley and salt and pepper.
Cover the dish with foil and bake for 20 minutes or until the fish flakes easily.
Serve immediately.
n bottom of pre-heated sauce pot and let it heat
Spoon 2 tablespoons of the sauce onto the center of each
b>FRESH ITALIAN SAUCE
4 cup of the tomato sauce over each breast and divide
Start by making the tomato sauce.
Combine the onions, canned
as 4.
Pour the tomato sauce into a large flat oven
br>Combine beef and onions, tomato sauce, and water in a large
/3 cup of the tomato sauce over each loaf.
Slice
he unused bread chunks for fresh breadcrumbs, or they can be
immer. Cook 80 minutes, until sauce is a little thickened. Kill
Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
Cover and cook slowly for 20 minutes.
In a separate skillet, heat remaining oil until it is very hot.
Add in the shrimp; stir-fry quickly over high heat for 1 minute.
Add shrimp to tomato sauce and continue cooking for 4-5 minutes.
Set aside.
Place the tomato sauce in a small saucepan and
Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes.
Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.
eanwhile, to make the roasted tomato sauce, place tomatoes on a baking
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.
esired.
To make the tomato sauce, heat olive oil in a
nion softens. Blend or process tomato mixture until smooth. Season to