Thursday, June 26, 2014

  • 2 lbs fresh tomatoes, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 2 garlic cloves, finely minced (grated is even better)
  • 1 tsp dried oregano
  • ½ tsp dried rosemary
  • ¼ tsp dried thyme
  • ¼ tsp crushed red pepper flakes
  • salt
  • 6 large fresh basil leaves
  • 1 yellow onion, diced
  • 1 6 oz can tomato paste
  • 1 tsp sugar
  1. Using a blender (immersion works perfectly), blend the tomatoes until mostly smooth. A few small chunks should remain. Set aside.
  2. In a large skillet, heat the olive oil and butter together until the butter is melted.
  3. Add the garlic, oregano, rosemary, thyme, and crushed red pepper flakes. Cook for three minutes, until the mixture is very fragrant.
  4. Add one teaspoon of salt, the blended tomatoes, basil, onion, tomato paste, and sugar. Stir until completely smooth.
  5. Bring the mixture to a simmer, and let simmer for 1 hour or until reduced by half. Salt to taste.

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