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Recipe Club, Friday Edition

July 22nd, 2005

Have a great week — I’m off to a writers’ workshop. Can you dig it?


For all those tomatoes you’ll soon be running into…

Saute in olive oil and safflower oil:
2-3 onions
2-3 bulbs garlic

Carmelize a little.

2 stalks celery
1-2 bell peppers (green, red, yellow or combination)
2 tablespoons dried oregano
2 tablespoons dried basil
salt, pepper and red pepper flakes to taste

Saute until peppers are soft. Add six big cans of tomatoes (drain most of the liquid off), or fresh, if available. (I sometimes use half fresh, half canned.) Cook at least two hours, stirring to prevent burning. Add two bunches of fresh basil, chopped, and one bunch fresh oregano, chopped. Blend with hand blender. Serve with pasta or use as pizza sauce

We try to have at least six containers of this in the freezer at all times. Microwave it, cook up some pasta, steam a veg, broil some garlic cheese bread — voila! You’re a gourmet.

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