Posted: 11 April 2009 at 12:42 | IP Logged

from RIVET @ www.smokingmeatforums.com:

Quote: Yesterday was cold, rainy, windy, sloppy day that shot my BBQ plans. Stayed indoors with the wood stove, some jug wine and made a batch of my Sicilian tomato sauce. It's a great sauce for any recipe that needs "tomato sauce". It's bright, has a lot of flavor and good just on its own. It won't take over a recipe. Homemade beats canned anyday. Here's my results, thanks for looking. The Goods- Sauteeing the one onion and the garlic bulb- All ingredients added. Clockwise from top~ Sea Salt, Rosemary, Marjoram, Fresh Parsley and Basil, Oregano- About halfway done- Simmer and stir a very long time.....then its done! Closeup of the finished sauce- And it makes about 5 QTS in all. Freezes real well. Ladled a hot scoop onto some leftover Snakebite chicken and it didn't last long enought to take a picture of! Be glad to share the recipe if you want.

Posted: 11 April 2009 at 17:35 | IP Logged

here's the recipe, robert - make some ahead of time!

from Rivet:

Quote: Thanks for all the nice words folks, here's the recipe: 4 28oz cans Whole Tomatoes 4 28oz cans Diced Tomatoes (Use the best quality you can find. With canned tomatoes, you get what you pay for and it makes a BIG difference. With other vegs, it doesn't matter much; I still don't understand why) 1 Large White Onion, Diced 1 Bulb Garlic, Peeled 1/2 Bunch Fresh Parsley, Chopped 1 PKG Fresh Basil, Chopped. About 1/4 cup. 1/2 Bottle Pinot Grigio 3/4 Cup Olive Oil 1 Cup Marsala 1 1/2 TBSP Sea Salt 3 TBSP Rosemary 2 TBSP Marjoram 1 TBSP Oregano 1 TBSP Ground Black Pepper Equivalent of 3 cans Water In tall stockpot, heat olive oil and sautee onion and garlic until onion turns clear. Garlic may begin to brown slightly...any more and it becomes bitter. Add all remaining ingredients. Add three, 28oz canfuls of water. Bring to a boil, stirring often. Reduce heat to a simmer, and stir fairly often to prevent it from sticking. I use a potato masher to crush the whole tomatoes after about an hour simmering. Simmer 4 to 5 hours or until it is thick enough for your taste. Enjoy!

Posted: 01 October 2009 at 13:22 | IP Logged

btt ~ will try this in a couple of day ~

rivet as i recall, we were discussing using garden-grown tomatoes, and you said to substitute an equal amount of fresh tomatoes for the canned whole tomatoes. anything else?

thanks!

Posted: 01 October 2009 at 13:29 | IP Logged

here's a variation sent by RIVET:

• 1/2 cup olive oil
• 12 cloves garlic, crushed
• 3 medium onions chopped
• Fresh tomatoes, cored and chopped
• 4 (28 oz) cans diced tomatoes undrained
• 1/2 cup fresh parsley chopped (about 1/2 bunch)
• 2 or 3 chicken bouillion cubes or 2 cups chicken broth
• 1/2 bottle white or red wine (I used white pinot grigio)
• 2 TBSP each of the following- marjoram, oregano, sea salt, fresh basil (or dried)
• 1 TBSP pepper
• 3 cans of water