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Full Online Book HomeLearning KitchenSauces - Grecian Tomato Sauce
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Sauces - Grecian Tomato Sauce Post by :leonard063083 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3398

Click below to download : Sauces - Grecian Tomato Sauce (Format : PDF)

Sauces - Grecian Tomato Sauce

1/4 cup olive oil -- extra-virgin
1 medium onion -- cut in 1/4" dice
3 cans plum tomatoes (2-28 oz, 1-14 oz) -- drained and reserved
1 tbsp. tomato paste
1/4 cup honey
1/4 cup dry red wine
2 large cloves garlic -- lightly bruised
2 cinnamon sticks -- each 3" long
1/4 cup fresh mint leaves -- coarsely chopped

Heat the olive oil over high heat in a large heavy pot. Add the onion and cook to wilt, 10 minutes, stirring often.

Add the crushed tomatoes, with the reserved juice, the tomato paste, honey, red wine, garlic, and cinnamon sticks to the onion. Simmer uncovered, stirring occasionally, for 1 hour.

Remove the garlic and cinnamon sticks from the sauce and stir in the chopped mint.

Serve immediately or cool slightly, transfer to a covered container, and refrigerate up to 3 days.

Makes 5 cups.
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Sauces - Tomato -  Home-style Tomato Sauce (diabetic) Sauces - Tomato - Home-style Tomato Sauce (diabetic)

Sauces - Tomato -  Home-style Tomato Sauce (diabetic)
1 (28-ounce) (840 g) can no-salt-added crushed tomatoes 3 (6-ounce) (180 g) cans tomato paste 3/4 pound (360 g) plum tomatoes, chopped 1 1/2 cups (360 ml) water 3/4 cup (180 ml) dry red wine or 98% fat-free, no-salt-added canned beef broth 1/2 cup (80 g) chopped onion 2 large cloves garlic, minced 1/2 tablespoon (7.5 ml) crushed dried oregano 2 large bay leaves 1/2 teaspoon (2.5 ml) freshly ground pepper salt (optional) To make the sauce: In a large heavy pot, combine the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook,

Sauces - Fresh Tomato Sauce Sauces - Fresh Tomato Sauce

Sauces - Fresh Tomato Sauce
4 garlic cloves, minced 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup freshly shaved Parmesan, divided 1 pound dried capellini or linguine Combine all ingredients, except pasta, in medium pasta serving bowl. Save 1/4 cup of Parmesan. Cook pasta til al dente, drain, then add to tomato mixture. Mix to combine. Serve with remaining Parmesan. Goes great with a really rich chardonnnay. It's so easy, the sauce isn't cooked and can be made 4 hours ahead, covered and left at room temp.