Herbed tomato spaghetti sauce
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Herbed tomato spaghetti sauce
  Sauces    Spaghetti    Seasonings    Italian  
Last updated 6/12/2012 1:01:08 AM. Recipe ID 24453. Report a problem with this recipe.
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      Title: Herbed tomato spaghetti sauce
 Categories: Seasonings, Italian, Sauces
      Yield: 1 Batch
 
      2 tb Olive oil
      1 md Red onion; chopped
      1 md Bell pepper; chopped
      2    Or 3 garlic cloves; minced
      3 md Carrots; chopped
    1/2 lb Mushrooms; coarsely chopped
      8 c  Chopped fresh seeded
           -- tomatoes
           -or-
     28 oz Canned tomatoes
      1 ts Aniseed; crushed
      1    Bay leaf; broken
    1/4 c  Dry red wine
    1/4 c  Fresh oregano; chopped
    1/4 c  Fresh basil; chopped
    1/4 c  Italian parsley; chopped
      2 tb Lemon balm; chopped
 
  Saute onion, bell pepper, garlic and carrots in olive oil in a 4-qt.
  saucepan until vegetables are tender (about 10 minutes).  Add
  mushrooms and continue cooking 2 or 3 minutes more.
  
  Add tomatoes, bay leaf, aniseed and wine.  Simmer, uncovered, stirring
  occasionally, until sauce thickens (about 1 to 1 1/2 hours).
  
  Add oregano, basil, parsley and lemon balm; stir and simmer 15 to 20
  minutes longer to let flavors mingle.
  
  Cathy's note:  The recipe says nothing about removing the bay leaf
  afterward, but this is standard practice so that any sharp edges on
  it do not cause discomfort or physical damage to people.
  
  The editors wrote:  "Selecting a basic herb-tomato sauce from the
  many, many dozens that were submitted was [a]...chore.  This one
  edged out many other...entries for its simplicity, fresh approach,
  and the short cooking time after the leafy herbs were added.  While
  many excellent cooks take the 'less is more' approach and add only
  fractions of teaspoons of herbs, we liked the more assertive style
  here and the surprising and intriguing addition of lemon balm (which
  cooks out to a mellow hint of not-quite-lemon).  This sauce depends
  on a greater-than-usual amount of chopped carrot to cut the acidity
  of fresh tomatoes."
  
  Recipe from Deborah Sallings of Little Rock, AR in "Great Spaghetti
  Sauce Cookoff" article in "The Herb  Companion."  Dec. 1992/Jan.
  1993, Vol. 5, No. 2.  Pg. 77.  Posted by Cathy Harned.
 




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Recipe ID 24453 (Apr 03, 2005)

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