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PASTA II


Well, with all the fresh pasta I now have on hand I have to prep up ingredients for assorted pasta dishes. Which means. You guessed it, Garlic and tomatoes!

Two varieties, fresh Roma tomatoes and canned, crushed and pureed.

Before dicing the Roma tomatoes I put the "tomato sauce" cook.

About 1 cup of extra virgin olive oil

About 1 cup more or less of sliced fresh garlic (I always opt. for much more)

1 small sweet (vidalia) onion

Saute garlic and onion till onion is translucent and garlic is just beginning to brown on the edges.

Add;

3 Cans tomato puree 29 oz. each

1 Can crushed tomato 28 oz. each

1 large Bay leaf

Reduce heat to low and simmered for 3 hours.

Add;

2 Tblsp. dried basil

1 tsp. dried oregano

Simmer for another 1/2 hour and remove from heat.

Stir in 1/4 cup sugar

1 Tblsp. baking soda (neutralizes much of the acid)

The sauce will bubble up aggressively. Stir until bubbles subside to almost nothing

Now on to dicing the Roma tomatoes. Originally I had expected more guests so I purchased 10 large Romas. No biggie, they'll get eaten up.

As you may have seen in my previous post I prepared Spaghetti with fresh tomatoes and garlic with olive oil. Anyways,

Eat well and live large.

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