The last part of the year required much faith and strength of character for many of us. The media bombarded us with far more negative than positive news. While it is important to be aware of what is going on in the world, it is also easy to lose sight of the goodness right under our eyes.
It has been a long year… then we almost went over a cliff. I don’t know about you but a meal shared with family or friends, even with just one other person, now that’s goodness. We can talk about the news, we can also laugh and inspire each other to maintain a good sense of humor about life in general. If we made it to this table, than all is well in this moment. Let’s spice it up even more with a Mediterranean touch. This is a great cold weather sauce too. The thermometer reached -29° here this morning. Let’s eat!
First, you may want to review an earlier post pertaining to processing tomatoes with the Squeezo, if you feel you need a reminder. Here is a brief overview: Strain the tomatoes in the Squeezo Strainer to remove skin and seeds. If canned tomatoes are used, put through the Squeezo Strainer for de-pulping and de-seeding. This recipe will serve 4 moderate portions. Adjust quantities to your needs.
1/2 cup minced onion
1/4 cup minced parsley
1/4 cup minced basil
1/4 cup olive oil
2 cups tomato purée
Salt and pepper to taste
1 small cinnamon stick
1 tsp sugar
1 tbsp wine vinegar
Heat oil and sauté onion, parsley an basil until soft. Add tomato purée, salt, pepper and cinnamon. Cook slowly until well blended and thick. Add sugar, dissolved in vinegar. Stir and simmer 2 minutes longer. Remove cinnamon stick. That’s it!
The Sicilians serve this flavorful sauce with fish, which is a staple in their diet. You will find it delicious with other seafood as well. I’ve tried it with shrimp on angel hair pasta and had to go back for seconds!
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