Red Sauce:
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Here is a quick delicious sauce with many uses. Some uses are
listed below. |
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What you need. |
What you do. |
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1 cup chopped onion, 3 tbsp. Extra virgin olive oil. |
In a sauce pan, cook onions in oil until tender, stirring frequently. |
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One 15 oz. can tomato sauce. One 12 oz. can tomato paste. 1/2
cup water. |
Add sauce, paste, and water to pan. cook on med heat about 20
min. |
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1 cup chopped green pepper. I cup chopped fresh mushrooms. 1/2
tsp. Minced garlic. 1/2 tsp. Louisiana hot sauce. 1/2 tsp. each
of crushed basil, oregano, rosemary, and salt. 1/4 tsp ground
black pepper. 1/3 cup dry sherry. |
Add all remaining ingredients. Simmer 1 hour or longer. |
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For a chunkier sauce, add chopped pepper and or mushrooms. This
sauce freezes well making it great for quick meals. |
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For a delicious sea food dish, saute sea scallops and cook linguine
al dente. Place the scallops on a plate of hot linguine and cover
with red sauce. Be generous. This is quite low calorie. With
a garden salad and a bottle of chilled Chablis, you have a feast
suitable for royalty. You can cook frozen ravioli and cover it
with this sauce for another quick delicious meal. We also use
this sauce in our veal Parmesan recipe. We will post that recipe
at another time. |
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Here is a tip for green peppers. Freeze them in the summer when
peppers are inexpensive, or even free from your own garden. Clean
and seed the peppers. Then chop them into 1/2 inch chunks. Put
1 cup of chopped pepper in a fold over sandwich bag. You can
put a dozen of these sandwich bag in a 1 gallon zipper freezer
bag. Then you can use them, 1 cup at a time. They work well in
any cooked recipe which calls for chopped green pepper. This
same technique also works for mushrooms, if you should find a
good buy. If you like stuffed peppers, you can also freeze pepper
halves in the same way. |