As prepared in Andorno Micca, Italy. From the kitchen of member Agnes Loretta Wyatt.
1 pounds ripe Roma Tomatoes, chopped small
1 cup leek, top and bottom, sliced thin
3 cloves garlic, minced fine
1/4 teaspoon cayenne pepper or 1 teaspoon Tabasco Sauce
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons fresh basil, minced fine
1/2 celery, minced
3 tablespoons extra virgin olive oil
|
|
1. Sauté the sliced leek, top and bottoms, garlic and celery until vegetables are soft.
2. Add chopped tomatoes and herbs; simmer for 1 hour, stirring every once in a while.
3. Serve with any pasta, meat or seafood dish.
Tip: Freezes well.
|
|
|
