Crinella Family Cookbook
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Our Grandparents' Favorites
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Table of Contents
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Vegetables
Lentil Vegetable Gratin
Quick Zucchini
Skewered Vegetables
Leeks Nicoise
Broiled Marinated Vegetables
Cannellini Beans a la Genovese
Fried Zucchini
Stuffed Zucchini
Sauteed Potatoes and Onions
Quick Eggplant Special
New Potatoes and Green Beans
Eggplant Parmigiano
Stuffed Eggplant
Green Tomato Parmigiana
Easy Tomato Sauce
Oven Dried Tomatoes
Roasted Onions Abruzzi
Zucchini Crema
Roasted Pears and Onions
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Easy Fresh Tomato Sauce
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One day last year, when we were observing the rice harvest in the Sacramento Valley,
our friend, Minnie Pereira, famous for her cooking at the Speckled Goose Club, gave Ramona a huge box of tomatoes for sauce.
Ramona had no time to peel, seed, and chop tomatoes, not to mention spending hours cooking down the tomatoes into a sauce.
Always looking for shortcuts, just like her mother Marian, Ramona hit on this method.
Tomatoes
3 tablespoons olive oil
1 medium onion
2 cloves garlc
1 teaspoon salt
1/2 teaspoon fresh pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 cup good dry wine
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Wash core and cut tomatoes in half. Add some olive oil to a baking pan, and place tomato halves in pans.
Roast in a 350 degree oven until skins split and become a little brown. The oven roasting draws a lot of moisture out of the tomatoes so it is not necessary to simmer for a long time on the top of the stove.
Place by batches into the blender and liquefy. Strain.
You can use the sauce at once or you can freeze it in plastic bags by batches. You can defrost a batch or just plop it into a frying pan with a little olive oil and cook until reduced.
For a good quick sauce,
add the remaining ingredients
Combine ingredients and simmer for
twenty minutess
Serve over pasta.
Enjoy with our
2006 Pinot Noir.
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