French, English and Italian Tomato Sauces

Tomatoes from the End of Summer

If you followed either workshop in the summer, you can use your ice cubes of the two herbs in this easy Italian sauce.

Ingredients
2 cans of plum tomatoes, with sauce, chopped.
Olive oil, 1/2 cup
1 Onion. Bermuda, minced finely
cloves of garlic, peeled, minced
3 ice cubes of basil and oregano mix (or 1 tbsp of each herb, minced, if fresh; 1 tsp of each herb, if dried.)
1 tspn. Sugar

Preparation
1.Warm the olive oil in a Dutch oven
2.Add the onion, and sauté until translucent, Add garlic, mix with onion, and cook until alliums are translucent (alliums=onion and garlic)
3.Add tomatoes, stir. Let simmer, not boil, covered, 1/2 hour.
4. Add sugar, then Basil-Oregano cubes, and continue to simmer for 15 minutes.
If you do not have cubes (it is the middle of the winter, for instance), use
1 tsp of each herb. If you want a more "herby" taste, increase the proportion to 1 1/2 tspn of each.
5.Serve over piping hot pasta.

A variant on this recipe that does change an Italian sauce into a French one:
- Add one tsp TARRAGON (dried, or 2 tsp (fresh) when you add the herbs.

Another variant from Jekka's cookbook, an English sauce:
- Saute the onions and garlic in BUTTER. Do not use oil.



DISCLAIMER:

The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.
Another recipe from the Flavor and Fun Workshop: