As promised, here is the recipe for the easy chunky tomato sauce that accompanies the Chicken Parmigiana recipe posted earlier this week. I was excited to use some of my mum's canned tomatoes from the garden. This recipe comes from Everyday Food, about 7 years ago. The sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. You could also add some hot peppers and maybe some beans to it and make it in to a chunky salsa instead. That said, you`ll want to drain some water if you`re going down the salsa way. I had to skim some anyways because I found the sauce a little watery. I don`t know if that was just because of my canned tomatoes, but either way, go ahead and skim some off if need be. Bon appétit!
Ingredients: (Makes 6 cups)
3 tablespoons olive oil
1 large onion, chopped (3 cups)
3 cloves garlic, chopped (about 1 tablespoon)
Salt and freshly ground pepper
2 can (28 ounces each) diced tomatoes
1/2 teaspoon dried thyme or Italian seasoning
Directions
1. Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
2. Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes. Sauce can be frozen for up to 2 months
No comments:
Post a Comment