This is another recipe from my British herb cookbook, Herb & Spice Cookery. I chose it because I love the photo of all the herbs and seasonings. This book is different in that each recipe is listed with two separate ingredients lists. One for Imperial measures and one for American.
Neapolitan tomato sauce
"A thick tomato sauce is particularly good with spaghetti, macaroni, Tournedos, or any meat requiring a piquant sauce."
1 large clove garlic
5 tablespoons olive oil
1 onion, chopped
3 tablespoons tomato paste
3 tablespoons warm water
1 (14 oz.) can tomatoes
1/2 small sweet green pepper, chopped
1/2 teaspoon basil
1/2 teaspoon marjoram
Small sprig rosemary
1 bay leaf
12 teaspoon sugar
1/2 teaspoon salt
Freshly cracked black pepper
Crush the cove of garlic without cutting it and heat in the oil without browning. Remove the garlic and saute the chopped onion in the oil. Dilute the tomato puree with the warm water and add to the oil with the can of tomatoes (cut the tomatoes roughly removing the cores) and the rest of the ingredients. Bring to the boil and simmer, uncovered , for 20-30 minutes, stirring occasionally. Remove the rosemary and bay leaf before serving.
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