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Fresh Tomato Sauce Sicilian


Yield: 8 Servings

1/4 c Olive oil
4 cl Garlic; crushed
1 md Yellow onion; finely chopped
9 c Fresh tomatoes; cored & chopped
4 28 oz. cans whole tomatoes crushed with juice
1/4 c Parsley; chopped
1/2 c Dry white wine
1 c Chicken stock
1 teaspoon Dried marjoram
1 teaspoon Dried rosamary
6 tablespoon Butter
Salt and pepper; to taste

Heat an 8-10 quart heavy bottom pot and add the oil, garlic and onion. Sauté until the onion is clear. Add the remaining ingredients except the butter and salt & pepper. Bring to a simmer and gently cook, uncovered for 4 hours, stirring often. Stir in the butter and salt & pepper.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.