Heart: Company Tomato Sauce

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* Exported from MasterCook Mac *

 

Company Tomato Sauce

 

Recipe By : Heart of the Home, Ann Jackson (1995) p31

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

3 onions

2 green peppers -- to 3

4 cloves garlic -- to 5

2 cans tomato sauce -- to 4 *

basil

oregano

1 teaspoon anise seed

1 small can of tomato paste

1 pinch cinnamon -- optional

salt and pepper

1 bay leaf -- to 2

2 teaspoons paprika

1 can whole tomatoes -- optional

---

1/2 pound soy-sage

sliced mushrooms

 

* This depends on how much you want to make. It's nice to just go

ahead and make a big batch, this freeze well, so you can always have

some on hand when you want to make pizza or lasagna.

 

Get the biggest pot you have (preferably cast iron) and a good apron.

Pour about 1/2 the olive oil into the pot and let it start to get

hot. Please do not even try to substitute any other oil in this

recipe; it's go to be olive! While it's heating, slice the onions in

thin crescents, slice half the green peppers in long skinny strips

and the other hold in the tiniest pieces you can. peel the cloves of

garlic and smash them and chop them up. Put all this in the oil and

give it a good stir with a wooden spoon. Turn down the heat a little

and leave it alone for a few minutes. When you think the onions and

peppers are getting soft, add the basil and oregano. I usually use 1

good sized tbsp of basil and oregano each for 2 cans of tomatoes.

Remember, you can't use too much of either. Consider it a chance to

over come your cautious nature. you may want to put in some olive oil

now too. Crush the anise and add it too; if you don't have a mortar

and pestle that's okay, use wax paper and a ketchup bottle.

Definitely do this -- it does the same for your spirits as it does

for your sauce. Let all this cook for a few minutes,the onions and

peppers should be done by now.

 

Stir in the paste (if you are using whole tomatoes put them in now

and mash them up with a potato masher). Next pour in tomato sauce.

Stir in bay leaves, salt, and pepper. If you like a sweet sauce, add

a tiny pinch of cinnamon, if not, leave that out. Add paprika and

about 1 empty can of water.

 

Make sure the heat is turned down and the lid is on the pot slightly

ajar (this cuts the acidity). Simmer about 2 to 4 hours. Adjust taste

after first hour or so. Stir only occasionally. If it needs a kick

add spinach or so of cayenne.

 

While the sauce is cooking, in another skillet crumble and brown on

all sides 1/2 pound or so of soy-sage. When this is pretty crispy, or

as brown as you like it, add the sliced mushrooms (leave the little

ones whole). Simmer until tender, when it's ready add the whole

skillet plus juice to the tomato sauce.

 

I make this extra step, because if I try to cook every thing together

in one pot, it all gets sort of mushed up and nothing cooks the way

it should. I have very good results doing it this way and best of

all, Tommy Adorni used to stagger into the kitchen, empty plate in

hand, tears in his eyes, lick the side of the pot and confess, " this

tastes just like my grandmother's " !

 

 

 

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Per serving (excluding unknown items): 1380 Calories; 111g Fat (69%

calories from fat); 16g Protein; 97g Carbohydrate; 0mg Cholesterol;

2996mg Sodium

Food Exchanges: 1/2 Starch/Bread; 16 Vegetable; 21 1/2 Fat

 

NOTES : This tomato sauce comes out differently every time I make it.

It is great with pasta alone or as a sauce for any Italian dish,

stuffed peppers, or stuffed cabbage leaves. I like to scrape the

bottom of the pot with a big piece of garlic brad. If you have left

over, remember to freeze it and enjoy it twice.

 

When you think you need a heavier sauce, for spaghetti maybe -- this

is a nice way to do it.

 

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