[CH] REC: Quick Spicy Tomato Sauce (crockpot)
RisaG (radiorlg@yahoo.com)
Tue, 16 Sep 2003 11:14:58 -0700 (PDT)
This is what I made this afternoon. I have spent the
day making hot sauces and tomato sauces. I have a ton
of chiles and tomatoes in the house right now (as most
of us do).
Here is one of the things I did with about 10 tomatoes
this afternoon.
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Quick Spicy Tomato Sauce
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adapted from Tra Vigne Seasons Cookbook
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10 fresh tomatoes, peeled & squeezed
3 tbsp extra-virgin olive oil
1 red chile
1 bay leaf
1 tbsp garlic, minced
salt and pepper
1/4 cup sun-dried tomatoes, drained & chopped
1 tbsp fresh basil, julienne
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In a large bowl, squeeze all the juices and seeds out
of the tomatoes. On chopping board, chop them into
coarse chunks.
Drain the juices out of the tomato seeds and into a
bowl. Set aside.
Preheat a skillet. Add the oil. With your hand, tilt
the pan to collect the oil in a little pool against
the side and drop the chile in. Cook until light
brown, 2 minutes the most. Remove the chile and
reserve.
Add the garlic to the pan, also tilting it, and cook
for 30 seconds. Add the reserved tomato juices and
simmer for a few minutes.
Add the garlic/tomato mixture to the crockpot. Add the
bay leaf, a little salt and pepper, and the tomato
pulp. Add the sun-dried tomatoes.
Cook on LOW for 3-4 hours, stirring every once in
awhile. Add more liquid if you get low. Discard the
bay leaf.
With ladle, place sauce in a deep bowl and using a
hand blender, puree the sauce. Then strain it through
a fine mesh strainer. Place it back in the crockpot,
add the basil and cook for another 1/2 hour or so on
HIGH.
Ready to eat on your favorite pasta.
Makes 3-1/2 cups
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RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 9/12/03
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