Subject: Tomato Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 21 2002 - 07:49:31 EST
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F O O D F U N N Y
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Here's one in the "good minimum wage help is hard to find" category
from reader Kiran Jagtiani:
A friend entered a local Burger King for a cold drink and was reading
the menu over the counter. He noticed a sign to the side that stated
"Picture Menu Available". He had to ask the clerk what it was for and
she told him that they had a number of customers who couldn't read and
they used that. Of course he asked how they would know this picture
menu was available and her answer was the classic, "Well, it says so
on the sign, doesn't it?"
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T O D A Y ' S R E C I P E
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Depending on who you ask, tomato sauce is usually included among the
"mother sauces" that form the foundation of many other sauces. There
is no shame in using canned tomatoes in this recipe as they are almost
always of much higher quality than the fresh tomatoes available in
supermarkets. Canned San Marzano tomatoes from Italy are considered
by many to be the best, but any good quality canned product will
produce excellent results. Use this basic recipe as a starting point
for your own creations, and consider adding onions, ham or bacon,
fresh or dried herbs, grated cheese, wine, mushrooms, or whatever
strikes your fancy.
Basic Tomato Sauce
3 Tbs (45 ml) olive oil
2 - 4 cloves garlic, gently crushed
1 can (28 oz, 785 g) whole plum tomatoes
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat and saute the
garlic cloves until light golden brown. Drain the tomatoes and crush
them with your hands, removing the seeds if you prefer. Add the
tomatoes and cook, stirring occasionally, until the tomatoes have
broken down, about 15 minutes. You may remove the garlic at this
point, or leave it in the sauce for more pronounced flavor. Season
with salt and pepper. If not using immediately, store in an airtight
container in the refrigerator for up to 3 days, or freeze for several
weeks. Makes about 2 cups (500 ml).
Peas in Tomato Sauce
Adapted from James Beard's American Cookery (Galahad Books, 1972)
http://www.amazon.com/exec/obidos/ASIN/0883659581/worldwiderecipes
3 to 4 cups (750 ml to 1 L) frozen or fresh peas, cooked
1 large onion, finely chopped
2 Tbs (30 ml) butter, margarine, or olive oil
1 1/2 cups (375 ml) tomato sauce
Salt and freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh basil
3/4 cups prosciutto, cut into fine shreds
4 Tbs (30 ml) chopped fresh parsley
While the peas are cooking saute the onion in the butter or oil until
golden and translucent. Add the tomato sauce, salt, pepper, and basil
and cook for 5 minutes. Add the peas and the prosciutto and cook
until heated through, 2 to 3 minutes. Garnish with chopped parsley.
Serves 4 to 6.
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