Chuckwagon Tomato Sauce` Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable Oil,
1 medium: Red Onion, chopped
2 Cloves: Garlic, minced
2 lbs: Plum Tomatoes, Ripe, Peeled,
Seeded, chopped
1: Poblano Chile Pepper,
Roasted, Peeled, seeded
And,
Chopped,
1 cup: Tomato Sauce,
1 tbsp: Red Wine Vinegar,
1 tsp: Dried Basil,
1 tsp: Dried Oregano,
1/4 tsp: Salt,
1/4 tsp: Pepper, freshly ground
2 tbsp: Unsalted Butter, Cold, cut
Into pieces,
Directions:
1. In a large saucepan, heat the oil over low heat. Add the onion and
garlic and cook, stirring often, until the onion is softened, about 5
mins. 2. Stir in the tomatoes, chile pepper, tomato sauce, vinegar,
basil, and oregano. Bring to a simmer and cook until slightly
thickened, about 10 mins. Season with salt and pepper. Off heat,
whisk in the butter. Serve the sauce hot. (The sauce can be prepared
up to 3 days ahead, cooled, covered and refrigerated. Reheat gently
before serving.)
Makes 3 1/2 cups from Clyde Nelson of The Home Ranch of Clark, Co.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-09-95 (159) Fido:
Cooking
Source from luhu.jp
garlic and cook, stirring often, until the onion is softened, about 5
mins. 2. Stir in the tomatoes, chile pepper, tomato sauce, vinegar,
basil, and oregano. Bring to a simmer and cook until slightly
thickened, about 10 mins. Season with salt and pepper. Off heat,
whisk in the butter. Serve the sauce hot. (The sauce can be prepared
up to 3 days ahead, cooled, covered and refrigerated. Reheat gently
before serving.)
Makes 3 1/2 cups from Clyde Nelson of The Home Ranch of Clark, Co.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-09-95 (159) Fido:
Cooking
Source from luhu.jp