This recipe comes from Judy Walker's Times Picayune Blog:
http://blog.nola.com/judywalker/
I added grilled eggplant to the sauce and served it over polenta with mascarpone cheese and topped with a chunk of codfish:
PIP26's Italian tomato gravy
¼ cup olive oil
1 large onion, chopped
2 green onions, chopped
3 or 4 large cloves garlic, chopped
¼ to ½ green pepper, chopped
1 (6-ounce) can tomato paste (preferably Progresso)
Oregano and basil to taste
1 or 2 tablespoons sugar
1 (16-ounce) can Progresso whole Italian Plum tomatoes with puree and basil* slightly chopped
Wine (optional)
Salt, pepper and parsley
Heat olive oil in a large skillet. Fry onions, garlic and green pepper until soft; do not let garlic burn or it will taste bitter. Add tomato paste, oregano, basil and sugar; fry until slightly brown, being sure not to burn the paste, or the gravy will taste bitter.
Add plum tomatoes to the skillet. Mix together and let simmer a couple of minutes to evaporate some of the water in the tomatoes. Transfer this mixture to a large saucepan. Fill the empty tomato and tomato paste cans each twice with water, and add to the sauce. Add a splash of wine if you want. Add salt, pepper and parsley to taste.
Cover the saucepan, bring to a boil, reduce heat and let simmer until thick or the consistency that you prefer.
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