Recipe by LuckyMomof3
Yup, right from Sicily! She didn't (rest her soul) speak a word of english and my mom wanted her MIL's recipe soooooo she followed her around the kitchen with a pen and paper and here's what she wrote down. Note: I guessed at the equivalents of the dried, I read somewhere that 1 tbsp of fresh = 1 tsp of dried ... this is a nice base sauce for adding your favorite meats and veggies to.
Top Review by NcMysteryShopper
I chose this sauce to make to use for recipe #279348. It is a great basic sauce for any Italian dish. I chose to use fresh herbs but the amounts that were listed did not allow the herbs to shine and the sauce was bland. I added more herbs and garlic and let it simmer for an additional 5 minutes and it was perfect for us. I used dry vermouth in the recipe and loved the flavor it added. Thank you LuckyMomof3. My Three Chefs 2008.
- 3 tablespoons olive oil
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 (28 ounce) can plum tomatoes (or equivalent of fresh peeled and seeded)
- 1 (5 1/2 ounce) can tomato paste
- 1⁄4 teaspoon oregano (or 1/2 tbsp fresh)
- 1⁄8 teaspoon thyme (or 1/4 tbsp fresh)
- 1⁄8 teaspoon basil (or 1/4 tbsp fresh)
- 1⁄2 cup sweet vermouth