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Very loosely inspired by the yummy veggie marinara served at Anthony's on Bell Street Pier.
Cook on low in frying pan:
1-3 Cloves Chopped Garlic (do not crush or grate)
Onions (the onions and garlic may be sauteed ahead in oil)
1-2 Cans Tomatos in Puree
Freshly ground black pepper
Crushing or grating garlic releases a lot of oil. The oil will tend to burn in the pan. If you really prefer your garlic crushed or grated, start cooking the onions first and then add the garlic; that'll tend to buffer it and reduce the tendency of the garlic oil to burn.
Simmer in Medium Saucepan:
1 Can Tomatoes in Puree
1 Can Puree
1-2 Cloves Garlic (chopped, crushed or grated)
Onions
Freshly ground black pepper
Optional: Merlot, Syrah, Chianti etc. to taste
When nearly done, add:
Bell Pepper
Cabbage
Sliced or Quartered Mushrooms
Peeled and match-sticked Carrot
Leeks (thinly sliced lengthwise) or chopped green onions
Broccoli flowerets (if using stalks, slice and steam first)
Walnuts
Etc.
Spice to taste:
Thyme
Basil
Rosemary
Marjoram and/or Oregano
Parsley
Hot sauce
Worcestershire sauce
This version was built on top of sauted mushrooms, onion and garlic. Herbs were fresh thyme (because I had it), dried oregano and dried basil. Also, the usual fresh ground black pepper. Partial tomatos from this week's BLTs, some wrinkly grape tomatos and a partial can of tomato paste went into it as well. This is a leftovers dish. I'll probably have it with the last of the cooked chicken thighs and some other vegetables. Tomorrow.
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This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.
Created January 12, 2002 Updated 10 October 2013