Garden Fresh Italian Tomato Sauce
¼ Cup of Olive Oil
2 Medium Sweet Onions, chopped
2 Cloves of Garlic, minced
1 Tablespoon of Fresh Basil Leaves, finely chopped
1 Teaspoon Salt
1 Teaspoon of Fresh Oregano, finely chopped
1 Tablespoon of Sugar
4 Pounds of Fresh Tomatoes, peeled and chopped*
[should measure about 2 ½ quarts]
Heat oil in a large saucepan. Add the onions, garlic, Basil, Oregano and salt. Saute for about five minutes then stir in the tomatoes. Bring the pot to a boil, reduce the heat and simmer uncovered for about two hours. Stir often. Add the sugar and continue to simmer until the sauce come to the thickness you like.
Remove from the heat and allow to cool. You should have about 5 ½ to 6 cups of sauce. When cooled, store in air tight containers until ready to use. Can be frozen if needed.
*Before chopping, squeeze out as many seeds as possible. The seeds can give the sauce a bitter taste. Try keeping as much of the liquid as you can by squeezing over a mesh strainer with a bowl under it. Add the liquid to the cooking sauce. This sauce can be added to any of your favorite pasta recipes.
Fabulous Garlic Sauce
½ Cup of Minced Garlic, about 1 large head
¼ Cup of Olive Oil
¼ Cup of Butter
1 Cup of Fresh Parsley, finely chopped
¼ Cup of Parmesan Cheese, shredded
Heat the oil and butter over medium heat until soft but not browned. If you scorch the sauce, it will become bitter tasting. Stir in the parsley and cook while stirring for about two minutes. You want the parsley soft but still green. Serve while hot over ½ pound of cooked pasta, toss well. Adding ½ cup of small shrimp will only make this meal better.
White Clam Sauce
2 Small cans of Minced Clams [about 14 ounces total]
¼ Cup Olive Oil
¼ Cup Butter
2 Cloves of Garlic, crushed
2 Tablespoons of Fresh Cilantro, finely chopped
½ Teaspoon Salt
Drain the clams, reserving the liquid. In a skillet, slowly heat the oil and butter. Add the garlic and saute until the garlic is golden brown in color. Remove the skillet from the heat and add in ¾ cup of clam liquid*, salt and cilantro. Bring it back up to a slow boil, simmering for about 10 minutes. Add the clams and simmer for another 3 minutes, while stirring. Recipe makes about 1 cup of sauce. Enough for ½ pound of your favorite pasta.
*If there isn’t enough clam liquid, finish it off with water or chicken stock.