Garlic: An Herb Society of America Guide

Recipes

Basic Tomato Sauce

Serve with pasta or a vegetable dish such as string beans or squash.

6-8 tablespoons of virgin olive oil
8 or more cloves of garlic
½ cup chopped parsley
4 large cans of plum tomatoes, (pulverize 3 in blender and save the last to blend with the parsley and basil at the end)
1 or 2 cans tomatoes puree
1 onion chopped
4-5 basil leaves or to taste
2 chicken breasts or 1 cup of ground beef (The very old-fashioned cooks used neck bones or ribs. I often make my meatballs and cook in the microwave, then add to sauce the last hour or so.)
Salt and pepper to taste

1. Sauté the garlic, onion and then meat in a large saucepan; add more oil as needed. Cook until lightly browned.
2. Add the pulverized tomatoes; simmer for at least an hour or two on low heat to blend flavors. Some folks simmer longer, but be careful not to burn.
3. Place the last can of whole plum tomatoes in a blender with 1 cup of parsley and a few sprigs of basil; add this to the pot of simmering sauce just before serving; it explodes with a fresh garden taste.

Recipe © Lorraine Kiefer

Next recipe: Lorraine Kiefer's Mom's Real Italian Meatballs

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