Wednesday, April 14, 2010

Fresh Tomato Sauce Sicilian

Seriously. Who doesn't love a good, saucy tomato sauce? I have made several different versions in my cooking past, and I must say that this one is my favorite so far! It uses a combination of canned tomatoes and fresh ones (though mine probably could have been riper for a deeper flavor) and some secret ingredients like white wine and butter. It is a slowly-simmered sauce, about 4 hours, and I did run several ladles-full through my food processor just to chop up my chunky tomatoes a bit (however, it is not a pureed sauce).
Stay tuned for the upcoming pasta dishes that this sauce will love on!
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