Recipe(tried): Exchanging Traditional cooking

Sally...and whoever else might be interested in some good recipes....These are 2 of my own creations that are pretty simple and taste absolutely great..Don't be afraid to experiment, that's how we create great meals to our own liking......TaniaTomato Basil and Garlic Sauce

Recipe By : Tania
Serving Size : 4 Preparation Time :0:35
Categories : Sauces And Gravies

Amount Measure Ingredient -- Preparation Method
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2 cans 35 oz Whole peeled, Italian style Tomatoes -- cut into pieces
7 cloves Garlic -- chopped
1/4 cup Fresh Basil -- cut into pieces
3 tablespoons Olive oil -- extra virgin
1 teaspoon Pepper -- ground
1/2 teaspoon Salt
10 leaves Fresh Basil -- whole

Put oil into large saute pan. If the 3 tblsp does not cover the bottom of pan add more to do so. Don't be afraid to add oil, it's what gives the sauce it's flavor. Add basil, salt, pepper, and crushed garlic to pan, saute till golden brown (do not burn). Use fork to take out a few tomatoes at a time, and place into bowl. With knife and fork, proceed to cut tomatoes into small pieces. When done add to pan. Repeat this procedure till all tomatoes are cut, then add juice from can to pan. Cover pan lightly. Then you will let your sauce simmer for about 20-30 min., the longer you simmer the better the flavor. This is a recipe that is easy to experiment with as some people like more garlic or basil.
When sauce is done, add a few whole, fresh, basil leaves to the pan and serve.

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Suggested Wine: Rose
Serving Ideas : Serve over linguine

NOTES : Some good additions might be, shrimp (canned or fresh), clams (canned or fresh). But for the most part, this recipe is very tasty the way it is prepared without any additions. Tania's Sauce

Recipe By : Tania
Serving Size : 15 Preparation Time :0:20
Categories : Sauces And Gravies

Amount Measure Ingredient -- Preparation Method
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3 tbsp olive oil -- extra virgin
7 cloves fresh garlic -- finely chopped
1 med onion -- diced
3 cans crushed tomatoes 28 oz
3/4 tsp pepper -- ground
parsley -- chopped
basil -- chopped
oregano -- chopped
3/4 tsp sugar
1/2 tsp salt
1 can tomato paste 18 oz

Cover bottom of pot with oil ( if you need to add more than 3 tblsp, then do so). Saute onions and garlic till golden brown. Add tomatoes and 3/4 can of water (use tomato can for water). Add tomato paste. Stir till smooth, while cooking on low - med heat. The rest of the ingredients are added by look. Make 2 quarter sized piles fo each ; parsley and basil. Don't be shy with the piles. Sprinkle oregano till a fine layer appears and covers in between piles of parsley and basil. Add salt, pepper, and sugar. Stir on med. When sauce bubbles, turn down heat to low. Cover lightly and simmer on low for 4 hours. The longer you cook this sauce, the better it tastes. If you find your sauce is too thin, take cover off and cook for a while till it thickens. This sauce tastes even better after frozen.

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Suggested Wine: Rose
Serving Ideas : Serve over any type of pasta

NOTES : Any kind of meat or vegetable can be added to this recipe at time of initial preparation. Pork, pot roast, steak, etc. If adding meat, make sure itis browned before adding to sauce and suasages must be boiled first. A good addition is last nights leftovers.....Tastes great !!!