Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Sorrento's Tomato Sauce


2 tablespoons olive oil
2 large onions, chopped
3 large carrots, chopped
1/4 stalk (the whole head) celery, chopped
1 head garlic, peeled and chopped
1/2 cup Burgundy wine
3 pounds fresh, imported, tomatoes, peeled, seeded and chopped
Leaves from 2 sprigs fresh basil, chopped
Leaves from 2 sprigs fresh thyme, chopped
2 tablespoons salt
1 tablespoon black pepper

Heat olive oil in a large saucepan over medium heat. Add onion, carrots, celery and garlic and cook until tender. Deglaze pan with wine. Add the tomatoes and simmer, stirring occasionally for about an hour. Add the basil, thyme, salt and pepper and simmer another hour.




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.