Pomodoro for Maida x 3

[Guest guest]

Maida - hope one of these three does it for you.

 

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Sugo di pomodoro fresco – Fresh Tomato Sauce Vegan

11/2 pounds (about 4 cups) peeled, seeded, and chopped fresh tomatoes

3 chopped green onions

2 cloves garlic, minced

3 Tablespoons chopped fresh basil

2 Tablespoons olive oil

 

 

 

 

Combine all ingredients in a glass or plastic bowl (not metal). Spoon

over hot pasta and serve immediately.

Serves 4

Source: The Vegetarian Journal, Nov/Dec 2001

MC Format by Chupa Babi: 01.22.02

This is an uncooked tomato sauce, great for fresh tomatoes that are

ripe or overly ripe. This sauce is not meant to sit, as it is most

flavorful freshly prepared and served. This sauce will not freeze

well, so make just enough to top al dente pastas, rice, or steamed

greens.

 

ChupaNote: 1 teaspoon of brown sugar dissolved in 1 teaspoon Japanese

vinegar (or balsamic, if you're driven to be authentic!), with ½

teaspoon red pepper flakes a dressing.

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Salsa Napoletana - Cooked Tomato Sauce from Naples

1 3/4 cups drained, canned, diced tomatoes

1/4 cup chopped onions

5 whole peppercorns

1 bay leaf

1/4 cup chopped carrots

2 cloves garlic, sliced

1 teaspoon dried thyme

2 Tablespoons olive oil

3 Tablespoons red wine, if desired

 

 

Place tomatoes in a large saucepan. Add onions, peppercorns, bay

leaf, carrots, and garlic. Cook for 15 minutes, covered, over medium

heat. Remove from heat and strain out veggies and bay leaf. Return to

heat. Add thyme, olive oil, and red wine, and allow to simmer for at

least 30 more minutes or until sauce is very flavorful and slightly

thickened.

Serves 4

Total calories per serving: 102 Fat: 7 grams; Carbohydrates: 8 grams;

Protein: 1 gram; Sodium: 144 milligrams Fiber: 3 grams

 

Source: Vegetarian Journal, Nov/Dec 2001

MC format by Chupa Babi: 01.22.02

Use this Neapolitan sauce to top veggie pizzas, to toss with pasta,

couscous, brown rice, or quinoa, or to top a grilled veggie sandwich.

ChupaNote: double the garlic or use the roasted minced out of the

jar, and add ½ red pepper flakes.

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Pomodoro - Vegan

6 c. canned whole peeled tomatoes, hand crushed

4 cloves garlic, thin sliced

6 sprigs basil, torn

salt & pepper, to taste

2 Tbs. olive oil

 

 

 

 

Method: Heat pot with olive oil. Sauté garlic until golden brown. Add

tomatoes, basil, salt and pepper. Turn down head and simmer for 1

hour. Re-season with salt and pepper.

Source: Chef Marc Anthony of Sarento's Top of the " I " , suresave.com

MC format by Chupa Babi: 04.25.04

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