casionally to prevent vegetables from burning, until bones
bottom of pre-heated sauce pot and let it
Bring a pot of water to a boil. Cut an X on the bottom of each tomato. Immerse the tomatoes in the boiling water for about 30 seconds. Work in batches until all tomatoes are done. Peel and coarsely chop.
Melt 2 Tbs butter in a soup pot and saute the garlic for 30 seconds-1 minute until fragrant but not brown.
Add the tomatoes and sauce. Simmer for 30 minutes.
Puree with an immersion/stick blender.
Add the basil leaves, the remainder of the stick of butter and the cream. Stir until butter melts and all is incorporated.
Enjoy!
rain 50% of the fat from the Lean Ground Beef, and
b>from the heat.
Spoon 1/4 cup of the tomato sauce
he reserved venison, then add tomato sauce, garlic powder, salt, pepper, and
Start by making the tomato sauce.
Combine the onions, canned
as 4.
Pour the tomato sauce into a large flat oven
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.
e Creuset cookware for this recipe!).
Set oven to broiler
hiles are steaming, make tomato sauce.
Tomato Sauce: Heat oil in a large
o prevent them from drying out.
For the tomato sauce, combine tomatoes
Remove casings from sausages and crumble meat.
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.
boil. Cover and remove from the heat. Let stand for
To make the homemade tomato sauce: Heat the oil in a
nute.
2 Add the tomato paste, mix well and cook
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.
7 to 12 minutes. Remove from oven and set aside.
/3 cup of the tomato sauce over each loaf.
Slice