3 tbsps olive oil
3 cloves garlic, finely minced
1 medium onion, finely chopped
3 soup-size cans whole peeled plum tomatoes
1 cup red wine
3 tbsps Italian seasoning
salt and pepper to taste
In a wide saucepan, saute garlic and onions in the olive oil, till soft. Then add all the other ingredients and prepare to wait. And stir. And wait, and stir some more. You can also break up the whole tomatoes with the back of your spoon. I advise against starting with chopped tomatoes because they just cook down into a mush. This way, you end up with nice recognizable and beautiful bites of tomato and a rich sauce.
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Peach Crumble
(makes 4 large or 6 small servings)
2/3 cup plain flour
1/4 cup granulated white sugar
1/3 cup cold butter
6 ripe peaches
generous sprinkle fresh-ground nutmeg
even more generous sprinkle fresh-ground cinnamon
This is a lovely, light crumble, made even better if you can find a cinnamon grinder. I’ve also turned my back on ready-ground nutmeg. The aroma of fresh-ground just runs circles around the powdered stuff.
Peel the peaches, leaving the peels as long as you can, just for fun. Cut the peaches into wedge
Place the flour and sugar in your food processor and turn it on. Then, a little chunk at a time, drop the butter into the little hole at the top and clamp your hand over the hole: flour will tend to shower out the top when the butter disturbs it, the first couple of chunks. Use up all the butter and whizz until the mixture is nice and sandy. If you do not have a food processor, the same result can be achieved by simply rubbing the cold butter with the flour and sugar until well-mixed and sandy.
Cover the bottom of an ovenproof dish, around 8x6 inches, with the peach…
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