Mo's Red Sauce
2 cans tomatoe puree 16oz
2 cans of tomatoe paste 8oz
6-8 fresh tomatoes, medium to large
4-6 cloves fresh garlic
1 large vidalia onion
1/4 can of black olives
2 cups sliced button mushrooms
1/2 cup of milk
basil
oregano
salt
pepper
milk
olive oil
Chop onions and garlic, saute in olive oil with mushrooms until tender. Mushrooms should be golden in color
Add to large pot: tomatoe puree, paste, sliced black olives. Add to taste: basil, oregano, salt and pepper. Add 1/2 cup of milk to cut acidity. Add the sauteed vegetables.
Blanch fresh tomatoes to loosen skins. Peel when cool enough to handle, crush removing most of the seeds. Saute in oil in a seperate pan for 10 minutes, then add to the sauce pot. Simmer on low heat, 4-6 hours, stirring occasionally. Serve over your favorite pasta.
Variations: add ground beef, chicken or italian sausage.
NOTE: Olives, onions and mushrooms are optional.
ALL RECIPES IN MO'S KITCHEN ARE COPYRIGHT 1998-2008 ~ Mo's Kichen*©.
You may print them for personal use (enjoy!), but they may not be reproduced for any publication without the express permission of the author.