Hearty Tomato Sauce

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I'm thinking I probably neglected to embed this. If so, the lasagna recipe

calls for it.

 

 

* Exported from MasterCook *

 

Hearty Tomato Sauce

 

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 1/2 cups diced red onion

3/4 cup diced carrot

1/2 cup diced celery

3/4 cup diced green peppers

8 ounces mushrooms -- chopped

3 tablespoons dry red wine

1 cup Porcini Stock -- or water

2 cans plum tomatoes -- (20-ounce each)

2 tablespoons tomato paste

4 cloves garlic -- sliced

1/4 ounce dried porcini -- softened in hot water

1/2 teaspoon dried thyme

1 1/4 teaspoons dried oregano

6 sprigs fresh parsley

1/4 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon honey

1/2 cup fresh basil -- (packed)

 

Yield: 3 quarts 9 Prep Time: 20 minutes * Cooking Time: 3 to 4 hours

 

This thick and rich tomato sauce is ideal for lasagna (page 118). It also makes

an excellent all-purpose sauce for simple pasta and cheese dishes. In addition,

this sauce can be used as an accompaniment to broiled tofu or tempeh that has

been marinated in a light marinade. As with many longcooking tomato-based

sauces, this one matures in flavor if it is simmered slowly, then left

refrigerated for a day or so before being used.

 

1. In a large Dutch oven or stockpot, heat the oil over high heat until hot, but

not smoking. Add the onion and cook, stirring constantly, until all pieces of

onion glisten with a coating of oil. Reduce the heat to medium low and continue

to cook, stirring often, until the onion is translucent, about 10 minutes. Add

the carrot and celery and continue to cook, stirring frequently until the celery

just begins to soften, about 20 minutes. Stir in the green pepper and continue

to cook, stirring often, until it has released its fragrance and it too has

begun to soften, about 8 minutes. Now add the mushrooms and cook, stirring very

frequently, until the mushrooms are soft, about 8 minutes.

 

2. Increase the heat to high and, while stirring, add the wine. It will sizzle

and release the aroma of alcohol, then the sizzling will subside. At this point,

add the stock, tomatoes, tomato paste, garlic, thyme, oregano, parsley,

marjoram, salt, pepper, honey, and 6 basil leaves. Break the tomatoes into small

chunks as you stir and allow the sauce to come to a boil. Cook the sauce for 10

minutes on high, stirring often, then reduce to a simmer and cook, partially

covered and stirring occasionally, for 3 to 4 hours.

 

3. Once the sauce has thickened to the desired consistency, remove it from the

heat. Chop the remaining basil and stir it into the sauce. Allow it to cool,

then refrigerate, in an airtight container, for at least 24 hours. The sauce can

also be used immediately, though it improves in flavor when cooked ahead. It can

be frozen, in an airtight container, for up to 3 months.

 

Variations

 

1. Omit the basil and add 1 tablespoon dried rosemary along with the thyme.

 

2. Additional spices such as red pepper flakes, minced garlic (stirred at the

end of cooking), lemon zest, or 1 teaspoon of cinnamon add interesting twists to

the sauce.

 

3. Stir tofu " feta " (page 173) or tofu " sausage " (page 166) into the sauce for

the last 30 minutes of simmering.

 

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 1088 Calories; 34g Fat (26.0% calories

from fat); 36g Protein; 182g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol;

5054mg Sodium. Exchanges: 0 Grain(Starch); 31 Vegetable; 5 1/2 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Porcini Stock

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/4 ounces dried porcini mushrooms -- softened in 2 cups hot water

1/2 pound button mushrooms -- sliced

2 carrotd -- peeled and sliced

1 small white onion -- quartered

2 leeks -- cleaned and chopped

1 stalk celery -- sliced

3/4 cup diced turnip

3 cloves garlic -- sliced

1 teaspoon dried thyme

1 bay leaf

12 cups water

1 1/2 teaspoons salt

10 black peppercorns

1/4 cup parsley sprigs

 

Yield: About 10 cups * Prep Time: 15 minutes * Cooking Time: 1 1/2 hours

 

This deliciously rich mushroom-based stock serves beautifully as a replacement

for rich meat stock in recipes that require a very strongly flavored base. If

porcini stock is called for in a recipe in this book, the flavors are likely to

be very unbalanced if you use another stock instead.

 

1. In a 3-quart saucepan, combine the porcini mushrooms with their soaking

liquid, the button mushrooms, carrots, onion, leeks, celery, turnip, garlic,

thyme, bay leaf, water, salt, peppercorns, and parsley. Bring to a boil, then

reduce to a simmer and cook, covered and stirring occasionally, for 1 1/2 hours.

 

2. Remove the stock from the heat and allow it to cool with the ingredients in

the liquid. Strain and use immediately or store in 1-cup airtight containers in

the freezer for up to 3 months.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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

 

Per Serving (excluding unknown items): 341 Calories; 2g Fat (4.3% calories from

fat); 13g Protein; 79g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 3381mg

Sodium. Exchanges: 0 Grain(Starch); 15 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0