We went on a Carribean Princess cruise at Valentine's last year. We had a wonderful kitchen tour with delectable appetizers and wines served along the way, ending with a many course sit-down dinner at the end of the tour served by the chef himself. This is one of the exceptional recipes that I collected on this trip. Thank you Princess Cruise Lines, and thank you Giuseppe De Gennaro.
If you want a quick & easy recipe, this one's not for you. But, if you want the best you've ever eaten, this may very well be the one. I've created many dishes with this recipe as a base, and all have been spectacular.
My DH, who despises eggplant, ate 3 servings of my version of eggplant parmesan using this recipe as a base sauce. When I asked him about this, he said he honestly thought he could eat dirt if this sauce was on it. It really is that good.
Great for OAMC as it freezes great and its uses are only limited by your imagination. I've used it on all kinds of pasta, chicken, veal and eggplant parmesans...just about any recipe where tomato sauce would be appropriate.
I am guessing at the serving size, as it depends on how you use the sauce in another recipe. Make this when you have lots of time as it cannot be rushed.