Fresh Tomato Pasta Sauce
 
2 quart  pureed tomatoes, made from fresh tomatoes
3 Tbsp  olive oil
5 clove  garlic, minced
1 medium  onion, peeled and chopped
1/2   bell pepper, seeded and chopped
1   yellow bell pepper, seeded and chopped
3/4 tsp  balsamic vinegar
1/2 to 1 tsp  dried basil, crushed
1/2 tsp  dried rosemary, crushed
1/4 tsp  dried oregano leaves, crushed
12   drops tabasco sauce
8 oz.  fresh mushrooms, sliced
1 lb.  vermicelli pasta, cooked and drained, do not prepare pasta until
  sauce
  is cooked
25   pepperoni slices
 
find out how many tomatoes you need by checking on www.lots-of-lists.com. 
in a deep skillet, like a chicken fryer, saute' the tomatoes and garlic in 
olive oil. boil a pot of water, cut a small x on bottom of tomatoes, drop 
in boiling water for 2 minutes then with slotted spoon, plunge tomatoes 
into very cold water. sins will break on tomatoes, making them very easy 
to peel. cut tomatoes into quarters and remove seeds. add to cooking pot 
with the garlic and olive oil and cook several minutes. crush tomatoes 
with spoon as they soften. add onion, peppers, balsamic vinegar, herbs 
and tabasco sauce and cook over medium heat 1 hour adding water if 
necessary to reach a sauce stage. add sliced mushrooms to sauce and cook 
15 minutes. cut pepperoni slices into quarters and toss into sauce, cook 5 
more minutes. stir sauce often so it doesn't thicken on bottom and stick. 
cook vermicelli, drain and plate. top with some sauce and some freshly 
grated parmesan cheese. add a tossed green salad made with loose leaf 
lettuce, onions, sliced radishes, sliced celery and a nice italian 
dressing. serve garlic bread made with italian bread and nice creamy 
butter, sprinkle on garlic powder and parmesan cheese. broil until golden 
brown. serves 6 large eaters 
 
bonapetite' pattyg from mo. 
 
 
-- 
(ID: 8333) Mirror: rec.food.recipes: Thu, Apr 1, 2004


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