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How To make Heat Wave Spaghetti Sauce
6 lg Tomatoes; seeded
coarsely chopped 1/2 c Basil leaves; chopped
1/4 c Italian parsley; chopped
2 tb Lemon verbena leaves
:
chopped 3 Garlic cloves; minced
1/2 c Olive oil
3 tb Red wine vinegar
1/2 ts Sugar
4 oz Smoked gouda cheese; grated
Salt and pepper; to taste 1 lb Spaghetti
Combine all ingredients in a large glass bowl. Marinate at room temperature for at least 20 minutes. Ladle over spaghetti and serve hot or at room temperature. The editors wrote: "One of the greatest trends in summer cooking is no-cook pasta sauce. This version had some interesting flavor complexities owing to the lemon verbena and smoky cheese, but we'd bet it would be good even without them." Recipe from S. Vivian Grabatas of Ottawa, Ontario, Canada in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.
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Click the link above for full recipe which can be printed at the touch of a button, recipe can also be found below, thanks!
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Ingredients
700ml tomato passata/tomato puree (not tomato paste!)
3 x garlic cloves
1 x handful of fresh parsley
1 x handful of fresh basil
1 x tsp sugar
Salt and pepper
Splash of olive oil
Instructions
Peel and crush garlic, finely chop basil and parsley
Get pan on medium heat, add a good splash of olive oil and then garlic, saute for 3 mins - don't burn garlic
Add tomato passata/puree followed by basil, parsley, sugar salt and pepper
Simmer for 5 mins
Notes
Serves 2 people
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ACK! MUST ADD GARLIC! Buy one garlic bulb. Separate four segments. Smash them with the flat side of a big knife, then they will peel easily. Chop them into little pieces, and add after the onions are cooked.
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Recipe:
Cut 5 kg of tomatoes, 4-5 medium sized onions and peel about 10 cloves of garlic. Add italian herbs (thyme, rosemary, majoram and oregano) and other veggies to your liking.
Put rough cut vegetables in a deep baking tray and roast at 210°C for about 1 hour and 30 minutes. Every 15 minutes the content of the baking tray must be stirred to avoid charring. The veggies should be roasted golden brown for better aroma.
After roasting purree the content in a huge pot. Start cooking the tomato sauce on the stove on medium heat. Add 1 tbsp of himalayan sea salt, 1 tbsp of sugar and a pinch of pepper to the tomato sauce.
Meawhile sterilize the jars and lids by boiling them in a big pot. Fill the jars with tomato sauce and put the into a water bath for another 45 minutes at about 100°C.
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This video was made and produced in Austria.
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RECIPE: