Side Pannel
Garlic and Onion Tomato Sauce
Garlic and Onion Tomato Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 28 oz Plum tomatoes -- pureed
- 1/2 ts Ground thyme
- 1 ts Fresh basil -- minced
- 1 Garlic clove -- minced
- 1 sm Onion
- Black pepper -- to taste
- 4 ts Olive oil
Directions
* Use plum tomatoes canned in tomato puree if available.
Chop onion; peel garlic and mince. In heavy skillet, place the olive oil
and heat over medium heat. Add onion and garlic; stir occasionally and cook
for 5-6 minutes until onion is tender. Drain tomatoes through a sieve
placed over a bowl. Add thyme, basil and tomatoes to skillet. Use large
spoon to crush tomatoes. Scrape the puree from the sieve and add to the
skillet. Do not use the remaining tomato juice for this recipe. Bring the
mixture to a simmer over medium heat, stirring often. Continue to crush
tomatoes with wooden spoon. Simmer for about 10-15 minutes; sauce will
thicken. Remove from heat, add fresh ground black pepper to taste, salt
also if you wish. Serve this sauce with scrambled eggs, baked souffles, and
pasta, or refrigerate and use as needed by reheating slowly. Use in recipes
for cooked dried beans and in crockpot recipes using meats, chicken or
pasta.
Yield: about 2 cups
Chop onion; peel garlic and mince. In heavy skillet, place the olive oil
and heat over medium heat. Add onion and garlic; stir occasionally and cook
for 5-6 minutes until onion is tender. Drain tomatoes through a sieve
placed over a bowl. Add thyme, basil and tomatoes to skillet. Use large
spoon to crush tomatoes. Scrape the puree from the sieve and add to the
skillet. Do not use the remaining tomato juice for this recipe. Bring the
mixture to a simmer over medium heat, stirring often. Continue to crush
tomatoes with wooden spoon. Simmer for about 10-15 minutes; sauce will
thicken. Remove from heat, add fresh ground black pepper to taste, salt
also if you wish. Serve this sauce with scrambled eggs, baked souffles, and
pasta, or refrigerate and use as needed by reheating slowly. Use in recipes
for cooked dried beans and in crockpot recipes using meats, chicken or
pasta.
Yield: about 2 cups
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