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Fresh Tomato Sauce is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
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See our Guide to New York City Restaurants
Click Here
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1/2 pound white mushrooms coarsely chopped
2 teaspoons olive oil
1 medium onion, chopped
1 small green bell pepper, cut into 1/4 inch dice
1 large garlic clove, crushed
1/4 cup dry white wine
9 plum tomatoes (1 1/3 pounds) peeled, seeded and pureed or 1 can (35 ounces) Italian peeled tomatoes, drained and pureed
1 1/2 teaspoons tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt (optional)
Heat a cast iron or heavy skillet over moderately high heat for 5 minutes. Add the mushrooms and cook, stirring occasionally, until well browned, about 8 minutes. Reduce the heat to low and stir in the olive oil, onion, green bell pepper and garlic. Cook, stirring frequently until the onion is translucent, about 10 minutes. Transfer the contents from the skillet to a medium saucepan. Stir in the wine and cook over moderate heat until the mixture is almost dry, 1 to 2 minutes. Add the pureed tomatoes, tomato paste, basil, oregano, black pepper and salt. Bring to a gentle boil and cook, stirring occasionally, until thick, about 45 minutes. Makes 3 cups of sauce.
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