EnerSmart Magazine

Recipes - Miscellaneous

Tomato Sauce

Tomato Sauce Photo

  • 2 slices bacon or 2 oz salt pork, sliced
  • 1/3 cup onion, diced
  • 1/3 cup carrots, diced
  • 1/3 cup celery, diced
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 tsp dried basil
  • 1/2 tsp peppercorns, crushed
  • 1/3 cup red wine
  • 1 28 oz can plum tomatoes
  • 1 tbsp tomato paste
  • 1 cup chicken stock
  • salt and pepper

In medium saucepan over medium heat, cook bacon until browned. Add onion, carrots and celery and sauté until soft. Add bay leaves, garlic, thyme, oregano, basil and peppercorns and cook, stirring occasionally, until garlic is lightly browned. Add red wine. Stir in tomatoes, tomato paste and chicken stock. Simmer for 45 minutes or until thickened, then remove bay leaves and herb stalks. Season to taste. The sauce can be puréed or served chunky.

Use as the base to make Milanese sauce (add mushrooms, butter and ham) and Spanish sauce (add mushrooms and olives). These sauces work beautifully with your favourite pasta – whether spaghetti, rigatoni or penne.

Makes 3 cups of sauce.

Direct Energy Union Gas Napoleon Heating & Cooling Dettson

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