Familyfavorite (adapted from Mama Leones sons cookbook)
Whateveryou do, please do not let an aversion to anchovies keep you from tryingthis. Unless you make this yourself, you will never guess the magic ingredient.
6 tablespoons olive oil
¼ cup butter
3 large garlic cloves, mashed
16 fresh parsley sprigs, leaves only
½ teaspoon freshly ground black pepper
½ teaspoon salt
6 cups (three 1-pound cans) peeled plum tomatoes
1 tablespoon dried oregano
8 anchovy fillets, chopped
2 heaping tablespoons tomato paste
Combine olive oil and butter in a saucepan and heat. Chop garlic and parsley together and add to the pan. Cook slowly for 5 minutes, then add salt and pepper.
Drain the tomatoes and chop the solids. Add the chopped tomatoes and oregano to the sauce and cook slowly for 30minutes.
Add anchovies and tomato paste, stir well, and remove from the heat.
At the end of cooking, taste for salt and add some if necessary, butremember, the anchovies will make the sauce salty.
Yield: Makesabout 5 cups.
Tomato Sauce (adapted from Time-Life) [4X’s recipe]
1 1/2 cup olive oil
4 1/2 cup chopped onion
12 8-oz. cans tomato sauce
2 6-oz. cans tomato paste
1 Tb. basil
2 tsp. thyme
2 T. salt
1 T. pepper
1 1/2 cup dry red wine
This recipe has been kitchen tested.
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