"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tuscan Marinara Sauce or Red Pepper Sauce, by Nancy Goldfinger, is from AT&T Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 1/2 lbs fresh tomatoes (plum have the most pulp and work the best) But any kind will work. 1 handful fresh basil 1 small handful fresh sage 2 chili peppers 1 whole head of garlic Pinch of sea salt & pepper
Red Pepper Sauce:
4 red peppers 4 yellow peppers 4 carrots 4 celery stalks 1 handful fresh parsley 1 handful fresh basil 1 large white onion 2.2 lbs tomatoes 1 whole head of garlic Salt & pepper to taste
The directions are the same for either sauce. Rinse all ingredients and place in large pot. It is not necessary to cut into small pieces. Cook over medium heat for 45 min--1 hour. Check to see if tender. Cool. Put everything through a food mill. You may have to do this more than 1 time. Place in a pot and simmer over low heat. Do not be alarmed if the sauce seems very watery. Cook down until desired thickness. You may add tomato paste if necessary. They both freeze well. You may add some extra virgin olive oil when serving.
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