Years ago, Carol Petersen (Damsel in dis Dress) was kind enough to
send me her recipe collection
when my computer crashed and I lost all my recipes. She has given up
on RFC.
Looking through them, I found a recipe she had saved by Harry
Demidavicius which everyone liked.
He, also, no longer posts.
So, here goes:
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (my addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced
1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash
them. Stir in the vegetable mixture.
The resulting blend should be quite thick & look reddish with traces
of green & yellow visible. When it starts
to bubble turn down the heat & simmer uncovered for about 90
minutes, stirring occasionally, until it has
reduced & blended into a sauce.
3. Add in the wine and continue to simmer for a few more minutes.
Stir in the parsley simmer for 5 more minutes.
Taste and adjust seasonings and remove from heat.
4. The sauce may now be served over pasta or stored in the
refrigerator in tightly capped 28 ounce jars.
send me her recipe collection
when my computer crashed and I lost all my recipes. She has given up
on RFC.
Looking through them, I found a recipe she had saved by Harry
Demidavicius which everyone liked.
He, also, no longer posts.
So, here goes:
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (my addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced
1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash
them. Stir in the vegetable mixture.
The resulting blend should be quite thick & look reddish with traces
of green & yellow visible. When it starts
to bubble turn down the heat & simmer uncovered for about 90
minutes, stirring occasionally, until it has
reduced & blended into a sauce.
3. Add in the wine and continue to simmer for a few more minutes.
Stir in the parsley simmer for 5 more minutes.
Taste and adjust seasonings and remove from heat.
4. The sauce may now be served over pasta or stored in the
refrigerator in tightly capped 28 ounce jars.