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1995-09-27
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Newsgroups: rec.food.recipes
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Subject: COLLECTION: Tomato Sauce
Message-ID: <245_9408161002@salata.com>
Organization: Fidonet: Salata * Redondo Beach, CA * 310-543-0439 V.32bis
Date: Tue, 16 Aug 1994 19:47:44 GMT
Old Fashioned Meat Sauce for Pasta No. 540 Yields 5 Quarts
12 Plum Tomatoes 2 tsp Salt
1/2 Cup Olive Oil 2 Tbls Granulated Sugar
1 1/2 Cups Shredded Parmesan 1 Whole Garlic, Minced
2 tsp Oregano Leaves, Dry 1 1/2 lb Ground Beef
2 tsp Rosemary, Dry 2 Cups Mushrooms, Sliced
1 tsp Marjoram Leaves, Dry 1 Cup Tomato Paste
1 tsp Sweet Basil
Blanch & peel half the tomatoes.
Place in a slow cooker with half of the olive oil, the marjoram, rosemary,
oregano, sugar, salt, sweet basil and garlic.
Slow simmer for 24 to 48 hours or until the tomato solids are completely
reduced.
Blanch and peel the remaining tomatoes, remove the seeds and pure.
Add to the slow cooker along with the tomato paste and continue to cook, very
slowly, for another 24 hours.
Saute the ground beef and add to the slow cooker along with the remainder of
the olive oil.
Continue cooking for at least half a day.
During the last four hours of cooking, add the shredded parmesan cheese and
blend in well.
Add the mushrooms 15 minutes or so before serving.
If you are planning meat balls, add them with the cheese and remove before
serving.
Serve the sauce over or alongside the pasta.
Salsa di Pomodoro Passata (Tomato Sauce) No. 2117 Yields 2 Cups
2 Lbs Ripe Plum Tomatoes 1/4 Cup Basil Leaves
1 LARGE Onion, Chopped Fine - Salt
2 Cloves Garlic, Minced - Black Pepper
1/2 Cup Olive Oil
1 tsp Sugar
Cut the tomatoes in half.
Place in a medium, non-reactive (stainless or enamel) saucepan.
Cover.
Cook until soft (20-25 minutes).
Pass the tomatoes through a food mill or sieve.
Set aside.
Saut the onion and garlic in olive oil until golden (2-3 minutes).
Add the tomatoes.
Add the basil.
Add salt and pepper to taste.
Cook until the sauce is thickened to your taste (at least 20 minutes).
Thickened Tomato Sauce No. 1417 Yields 1 Cup
2 Cups Canned Tomatoes 1/2 Green Bell Pepper,
1 Onion Cored, Seeded &
3 Cloves Chopped
2 Ribs Celery w/Leaves, 3 Tbls Butter
Chopped 2 Tbls Flour
1 Carrot, Diced 1/4 tsp Sugar
1 Bouquet Garni 1 Tbls Fresh Basil, Minced
1 Bay Leaf
Stick the cloves into the peeled onion.
Combine with the tomatoes, celery, carrot, Bouquet Garni, Bay Leaf and chopped
bell pepper in a large saucepan.
Bring to a boil.
Simmer 30 minutes.
Run the stock, including all the pulpy material, through a sieve, leaving only
the cloves, leaves and seeds behind.
Melt the butter in a saucepan.
Stir in the flour until blended.
Slowly add the tomato stock along with the sugar.
Simmer the sauce, stirring for 5 to 10 minutes.
Add the basil.
Season to taste.