Green Garlic and Lemon Basil Pomodoro
Jul. 31st, 2010 04:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bookwyrmThe awesome thing about this recipe is that damaged tomatoes are very cheap at the supermarket, so I can make an amazing sauce that costs hardly anything.
Ingredients:
2 tbsp extra virgin olive oil
1 large onion, coarsely chopped
2 stalks green garlic, chopped
1/2 tsp sweet paprika
2-3 lbs fresh tomatoes, coarsely diced
1 tbsp balsamic vinegar
1/4 c red wine
1/4 tsp black pepper
1/2 tsp salt
1/4 c loosely packed fresh lemon basil, chopped
1 tbsp fresh rosemary
1 tsp fresh oregano
1/2 tsp fresh thyme
Heat the olive oil in a stock pot over high heat. Add the onions and saute till translucent. Reduce the heat to medium, add the green garlic and cook till softened. Remove from heat and stir in the paprika, then return to heat. Add the tomatoes, vinegar, wine, salt, pepper, and half of the lemon basil. Bring to a boil then reduce to low heat and simmer for at least half an hour or until desired consistency is reached. Stir occasionally to aid in breaking up the tomatoes. Once the consistency is good, add the remaining fresh herbs and cook for 3-4 minutes more. Remove from heat, add salt and pepper to taste, and serve over pasta, chicken, or as a spread on warm Italian bread.
Ingredients:
2 tbsp extra virgin olive oil
1 large onion, coarsely chopped
2 stalks green garlic, chopped
1/2 tsp sweet paprika
2-3 lbs fresh tomatoes, coarsely diced
1 tbsp balsamic vinegar
1/4 c red wine
1/4 tsp black pepper
1/2 tsp salt
1/4 c loosely packed fresh lemon basil, chopped
1 tbsp fresh rosemary
1 tsp fresh oregano
1/2 tsp fresh thyme
Heat the olive oil in a stock pot over high heat. Add the onions and saute till translucent. Reduce the heat to medium, add the green garlic and cook till softened. Remove from heat and stir in the paprika, then return to heat. Add the tomatoes, vinegar, wine, salt, pepper, and half of the lemon basil. Bring to a boil then reduce to low heat and simmer for at least half an hour or until desired consistency is reached. Stir occasionally to aid in breaking up the tomatoes. Once the consistency is good, add the remaining fresh herbs and cook for 3-4 minutes more. Remove from heat, add salt and pepper to taste, and serve over pasta, chicken, or as a spread on warm Italian bread.
