I used crushed tomatoes.
Serve with bread or polenta and sauteed Swiss Chard on the side. OR shred the meat and toss with rigatoni. Finish with grated Parmesan.
- coarse salt
- Freshly ground black pepper
- extra-virgin olive oil
- dried oregano
- dried thyme
- crushed red pepper flakes
- tomato paste
Serve with Stir-Fried Celery
- flank steak
- oyster sauce
- rice vinegar
- cornstarch
- tomatoes
- chicken broth
- dark soy sauce
- sugar
- vegetable oil
- ginger
- vegetable oil
- diced canned italian plum tomatoes
- tomato juice
- finely chopped white onion
- fresh lime juice of cider vinegar
- canned chipotle chiles en adobo
*If raw garlic isn’t your thing, poke a hole in the side of 2 cloves of unpeeled garlic and microwave them for 30 seconds. Peel and add to the blender or processor. They’ll add a mellower, sweeter flavor.
- Italian seasoning
- tomato sauce or puree
- * Butter for greasing
- * 1/2 cup Italian-style seasoned breadcrumbs
- * 1 pound ziti or other short tube-shaped pasta
- * 1/4 cup chopped fresh flat-leaf parsley
This sauce is a nice departure from the standard, hearty, slow-cooked version. The freshness of the ingredients and the piquant spice of the garlic create a nice balance of intense flavors. This recipe is a great way to use up tomatoes that have been lingering in the garden or on the counter for a hair too long. The marinating with all the herbs and oils ‘cooks’ the tomatoes down a little, giving the sauce body and fullness.
This Uncooked Tomato Sauce would also make a great bruschetta topping, dip for flat bread/pita or as the base for a Tuscan soup.
- extra virgin olive oil
- Salt and pepper to taste