- 2 tablespoons olive oil
- 4 large garlic cloves, minced
- 1 medium onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
- 2 bay leaves
- 1/2 cup sweet (red) vermouth
- Fresh ripe tomatoes to make 2 cups of puree
- 2 tablespoons tomato paste
1. Heat oil in a large skillet. Cook onions, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes.
2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.
3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.
4. Serve over your choice of cooked paste: capellini, farfalle, etc.
No comments:
Post a Comment