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The Quilt Inn Country Cookbook
Aliske Webb
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/4 cup olive oil
large onion, chopped
cup celery, diced
0 lbs. plum tomatoes, peeled
potatoes
carrots, peeled
tsp. salt
tsp. dried oregano
large sprigs fresh basil
large sprigs fresh parsley
/4 tsp. fresh ground pepper
Heat oil over medium heat in large saucepan, cook onion and celery until soft,
about 6 minutes. In blender, finely chop tomatoes in batches. Add tomatoes, potatoes,
carrots, salt, oregano, basil, and parsley to saucepan. Reduce heat and simmer,
uncovered, for three hours or until reduced by a and sauce is thick. Remove herb
sprigs and discard. Remove potatoes and carrots, mash, and return to sauce to add
thickening.
Tomato Bruschetta
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5 ripe plum tomatoes
/3 cup extra virgin olive oil
cup fresh basil leaves, chopped
cloves garlic, minced
cloves garlic, slivered
/4 cup green onions, chopped fine
tsp. lemon juice
salt and fresh ground pepper to taste
Thick cut coarse bread.
Chop tomatoes and toss in bowl with garlic and green onions and basil. Add
lemon juice, salt and pepper and 1/3 cup olive oil. Satue slivered garlic in 1/3 cup olive
oil until golden brown. Discard garlic and reserve oil.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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