1 Tbs. active dry yeast
1 1/2 cups warm water
2 Tbs. olive oil
11/2 tsp. salt
2 cups whole wheat flour
1 1/2 to 2 cups bread flour
Directions:
1. Mix yeast with 1/2 cup warm water in a small bowl, and set aside until yeast begins to foam, for 5 to 10 minutes.
2. Add remaining water, olive oil and salt, and stir to combine. Using a portable or standing mixer, add flour by cupfuls until a sticky dough comes together. Knead by machine, or put dough on lightly floured work surface and knead by hand for 5 minutes, or until dough is smooth and elastic. Put dough in a bowl, cover with a clean towel and let rise in a warm place for 1 to 11/2 hours, or until doubled.
3. Punch dough down, and form into equal-sized balls for 2 large or 4 small pizzas. Spray pizza pans or baking sheets with nonstick cooking spray, or rub with olive oil. Let dough rest for 30 minutes, shape into pizza crusts and place in pans or on sheets. Makes 2 Large or 4 Small Crusts.
Vegetarian Times: Whole Wheat Pizza Crust 05/01/2004 p46
Friday, March 23, 2007
Skillet Pizza
When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.
8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
2 tsp. olive oil
2 Tbs. plus 2 tsp. prepared refrigerator pesto
1/2 cup shredded low-moisutre part-skim mozzarella cheese
2 Tbs. low-fat ricotta cheese
1 large zucchini, sliced into 1/4-inch rounds
Directions:
1. Set rack in lower third of oven and preheat oven to 500F.
2. Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.
3. Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.
4. Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve. Serves 4.
Vegetarian Times: Skillet Pizza 05/01/2006 p42
8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
2 tsp. olive oil
2 Tbs. plus 2 tsp. prepared refrigerator pesto
1/2 cup shredded low-moisutre part-skim mozzarella cheese
2 Tbs. low-fat ricotta cheese
1 large zucchini, sliced into 1/4-inch rounds
Directions:
1. Set rack in lower third of oven and preheat oven to 500F.
2. Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.
3. Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.
4. Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve. Serves 4.
Vegetarian Times: Skillet Pizza 05/01/2006 p42
Tortilla Personal Pizza
If you’re not a fan of feta, dollops of ricotta cheese or slices of fresh mozzarella make luscious substitutions.
1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn
Directions:
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.
2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.
Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69
1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn
Directions:
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.
2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.
Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69
Lentil-Walnut Spread
French bread slices go great with this flavorful spread. Alternatively, stuff it into a whole-wheat pita along with paper-thin slices of red onion and crisp romaine lettuce.
3/4 cup lentils, rinsed
1/4 cup walnut halves
1 Tbs. flaxseed oil or olive oil
1 small clove garlic, peeled
1/2 tsp. salt
1 cup finely minced arugula, spinach or watercress leaves
3 Tbs. vegetable broth
1/4 tsp. ground cumin
1/8 tsp. ground coriander
Directions:
In small saucepan, combine lentils and 1 1/2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Drain well. Transfer to small bowl.
In small food processor or blender, process walnuts and oil to smooth paste. With rubber spatula, scrape mixture into bowl with lentils. Mash to paste with fork.
On cutting board, cut garlic in half; sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with arugula, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days. Makes 2 1/2 cups -- Dairy-free
Vegetarian Times: Lentil-Walnut Spread 01/01/2000 p43
3/4 cup lentils, rinsed
1/4 cup walnut halves
1 Tbs. flaxseed oil or olive oil
1 small clove garlic, peeled
1/2 tsp. salt
1 cup finely minced arugula, spinach or watercress leaves
3 Tbs. vegetable broth
1/4 tsp. ground cumin
1/8 tsp. ground coriander
Directions:
In small saucepan, combine lentils and 1 1/2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Drain well. Transfer to small bowl.
In small food processor or blender, process walnuts and oil to smooth paste. With rubber spatula, scrape mixture into bowl with lentils. Mash to paste with fork.
On cutting board, cut garlic in half; sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with arugula, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days. Makes 2 1/2 cups -- Dairy-free
Vegetarian Times: Lentil-Walnut Spread 01/01/2000 p43
Spicy Peanut Noodles
For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a dab at a time, tasting as you go
8 oz. linguine
1/3 cup low-fat creamy peanut butter
2 Tbs. low-sodium soy sauce
1 1/2 Tbs. rice wine vinegar
1 to 2 tsp. chile paste with garlic
1/2 tsp. sugar
1 medium-size red bell pepper, cut into thin strips
3/4 cup chopped seeded cucumber
3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
2 Tbs. chopped cilantro
4 lime wedges, optional
Directions:
1. Cook linguine according to package directions.
2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.
3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.
30 minutes or fewer; Serves 6
Vegetarian Times: Spicy Peanut Noodles 04/01/2006 p42
8 oz. linguine
1/3 cup low-fat creamy peanut butter
2 Tbs. low-sodium soy sauce
1 1/2 Tbs. rice wine vinegar
1 to 2 tsp. chile paste with garlic
1/2 tsp. sugar
1 medium-size red bell pepper, cut into thin strips
3/4 cup chopped seeded cucumber
3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
2 Tbs. chopped cilantro
4 lime wedges, optional
Directions:
1. Cook linguine according to package directions.
2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.
3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.
30 minutes or fewer; Serves 6
Vegetarian Times: Spicy Peanut Noodles 04/01/2006 p42
Tuesday, March 20, 2007
Bangkok Noodles
This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our version is flavorful yet light and easy to prepare.
1/3 cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1/2 tsp. freshly ground black pepper
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.
2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.
3. Add remaining bean sprouts, but do not mix into noodles.
Bangkok Noodles (Recipe of the day - March 20, 2007)
1/3 cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1/2 tsp. freshly ground black pepper
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.
2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.
3. Add remaining bean sprouts, but do not mix into noodles.
Bangkok Noodles (Recipe of the day - March 20, 2007)
Pasta Primavera with Breadcrumb Topping
Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too.
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1⁄2 lb. green beans, trimmed
1⁄2 large yellow onion, chopped
4 cloves garlic, chopped
1⁄2 tsp. crushed red pepper
3 medium-sized zucchini (about 1⁄2 lb.
total), trimmed and julienned
2 large red bell peppers, julienned
1⁄4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Freshly grated Parmesan cheese
Extra virgin olive oil
1. Cook pasta according to package directions.
2. Meanwhile, bring large pot of salted water to boil; add green beans and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
3. Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
4. Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs and sauté until golden, about 5 minutes.
5. Add drained pasta to vegetables and toss to blend; sprinkle with breadcrumbs, cheese and olive oil, and serve (Serves 6).
Pasta Primavera with Breadcrumb Topping
8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1⁄2 lb. green beans, trimmed
1⁄2 large yellow onion, chopped
4 cloves garlic, chopped
1⁄2 tsp. crushed red pepper
3 medium-sized zucchini (about 1⁄2 lb.
total), trimmed and julienned
2 large red bell peppers, julienned
1⁄4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Freshly grated Parmesan cheese
Extra virgin olive oil
1. Cook pasta according to package directions.
2. Meanwhile, bring large pot of salted water to boil; add green beans and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
3. Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
4. Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs and sauté until golden, about 5 minutes.
5. Add drained pasta to vegetables and toss to blend; sprinkle with breadcrumbs, cheese and olive oil, and serve (Serves 6).
Pasta Primavera with Breadcrumb Topping
Tuesday, March 6, 2007
Vegetable Soup
ACQUACOTTA (Serves 6)
Acquacotta means “cooked water,” but that doesn’t begin to describe how delicious this soup is! It also freezes beautifully, so double the recipe if you like. Adding a Parmesan cheese rind to the soup while it’s cooking is a clever Italian method for deepening flavors.
1 lb. Swiss chard or kale 4 Tbs. extra virgin olive oil, plus extra for drizzling
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1⁄2 tsp. salt, or to taste
1⁄2 tsp. crushed red pepper, or more to taste
2 Tbs. tomato paste
1 cup tomato purée
2-inch Parmesan rind
6 1-inch-thick slices Italian bread
Grated Parmesan cheese for garnish
Rinse chard in several changes of water until completely free of grit. Drain, stack leaves on cutting board and finely chop.
Heat olive oil in large pot over medium heat. Add onion, carrots and celery, and cook, stirring often, about 10 minutes, or until softened. Stir in salt, crushed red pepper and tomato paste; cook 2 minutes.
Reduce heat to medium-low, add 8 cups water, tomato purée, Parmesan rind and chopped greens. Cook, partially covered, 45 minutes, or until very thick, stirring occasionally; add more water if needed. Season to taste with salt and pepper. Remove rind.
To serve, place slice of bread in bottom of each bowl. Fill with soup, sprinkle with cheese, drizzle with oil and serve.
PER SERVING: 328 CAL; 7G PROT; 21G TOTAL FAT (3.5G SAT. FAT); 28G CARB; 4MG CHOL; 847MG SOD; 4G FIBER; 6G SUGARS
Recipe from the Mar. '06 issue of Vegetarian Times.
Acquacotta means “cooked water,” but that doesn’t begin to describe how delicious this soup is! It also freezes beautifully, so double the recipe if you like. Adding a Parmesan cheese rind to the soup while it’s cooking is a clever Italian method for deepening flavors.
1 lb. Swiss chard or kale 4 Tbs. extra virgin olive oil, plus extra for drizzling
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1⁄2 tsp. salt, or to taste
1⁄2 tsp. crushed red pepper, or more to taste
2 Tbs. tomato paste
1 cup tomato purée
2-inch Parmesan rind
6 1-inch-thick slices Italian bread
Grated Parmesan cheese for garnish
Rinse chard in several changes of water until completely free of grit. Drain, stack leaves on cutting board and finely chop.
Heat olive oil in large pot over medium heat. Add onion, carrots and celery, and cook, stirring often, about 10 minutes, or until softened. Stir in salt, crushed red pepper and tomato paste; cook 2 minutes.
Reduce heat to medium-low, add 8 cups water, tomato purée, Parmesan rind and chopped greens. Cook, partially covered, 45 minutes, or until very thick, stirring occasionally; add more water if needed. Season to taste with salt and pepper. Remove rind.
To serve, place slice of bread in bottom of each bowl. Fill with soup, sprinkle with cheese, drizzle with oil and serve.
PER SERVING: 328 CAL; 7G PROT; 21G TOTAL FAT (3.5G SAT. FAT); 28G CARB; 4MG CHOL; 847MG SOD; 4G FIBER; 6G SUGARS
Recipe from the Mar. '06 issue of Vegetarian Times.
Saturday, March 3, 2007
Rice-Stuffed Tomatoes
Pomodori Imbottiti di Riso (Makes 6 servings)
Description: [...] In addition to stirring the fresh basil into the filling, shred as much as you like and scatter it over the tomatoes after you put them on a plate...
Ingredients:
¼ cup extra virgin olive oil
2 bay leaves
½ cup arborio rice
6 medium tomatoes (about 2 ½ pounds), ripe but firm
1/2 cup diced mozzarella, preferably fresh, or provola cheese
1/2 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh basil
Salt and pepper to taste
Directions: In a 1-quart saucepan, heat 1 1/2 cups salted water, 2 tablespoons of the oil and the bay leaves to a boil. Stir in the rice and bring to a boil. Adjust the heat to a lively simmer and cook the rice, unovered, until al dente, tender but firm, about 12 minutes. Most of the liquid should be absorbed and the texture of the rice is creamy. Drain any excess liquid from the rice and transfer the rice to a mixing bowl.
Meanwhile, preheat oven to 375˚ F. Cut a 1/2-inch slice from the top of each tomato and set aside. Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl. Press on the pulp in the strainer to squeeze out as much liquid as possible. Reserve the liquid and discard the pulp in the strainer.
Toss the rice, mozzarella, 1/2 cup of the Parmigiano-Reggiano and the basil together in a small bowl. Taste and season with salt and pepper.
Gently stuff the tomatoes with the rice mixture, dividing it evenly. Top each tomato with the reserved slices. Using some of the remaining oil, brush a baking dish into which the tomatoes fit comfortably. Set the stuffed tomatoes in the dish. Add the strained liquid from tomatoes and, if necessary, pour in enough water to come about ¼ inch up the sides of the tomatoes. Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese. Cover the dish loosely with aluminum foil and bake 15 minutes.
Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes. Remove tomatoes from oven and let rest for a few minutes. Carefully transfer the tomatoes to a serving platter, or individual plates. Swirl the juices in the pan to incorporate the oil into the juices and spoon the pan juices over and around the tomatoes. The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.
Rice-Stuffed Tomatoes
Description: [...] In addition to stirring the fresh basil into the filling, shred as much as you like and scatter it over the tomatoes after you put them on a plate...
Ingredients:
¼ cup extra virgin olive oil
2 bay leaves
½ cup arborio rice
6 medium tomatoes (about 2 ½ pounds), ripe but firm
1/2 cup diced mozzarella, preferably fresh, or provola cheese
1/2 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh basil
Salt and pepper to taste
Directions: In a 1-quart saucepan, heat 1 1/2 cups salted water, 2 tablespoons of the oil and the bay leaves to a boil. Stir in the rice and bring to a boil. Adjust the heat to a lively simmer and cook the rice, unovered, until al dente, tender but firm, about 12 minutes. Most of the liquid should be absorbed and the texture of the rice is creamy. Drain any excess liquid from the rice and transfer the rice to a mixing bowl.
Meanwhile, preheat oven to 375˚ F. Cut a 1/2-inch slice from the top of each tomato and set aside. Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl. Press on the pulp in the strainer to squeeze out as much liquid as possible. Reserve the liquid and discard the pulp in the strainer.
Toss the rice, mozzarella, 1/2 cup of the Parmigiano-Reggiano and the basil together in a small bowl. Taste and season with salt and pepper.
Gently stuff the tomatoes with the rice mixture, dividing it evenly. Top each tomato with the reserved slices. Using some of the remaining oil, brush a baking dish into which the tomatoes fit comfortably. Set the stuffed tomatoes in the dish. Add the strained liquid from tomatoes and, if necessary, pour in enough water to come about ¼ inch up the sides of the tomatoes. Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese. Cover the dish loosely with aluminum foil and bake 15 minutes.
Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes. Remove tomatoes from oven and let rest for a few minutes. Carefully transfer the tomatoes to a serving platter, or individual plates. Swirl the juices in the pan to incorporate the oil into the juices and spoon the pan juices over and around the tomatoes. The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.
Rice-Stuffed Tomatoes
Tomato Sauce
Salsa di Pomodoro (Makes about 3 ½ cups, enough to dress 6 servings of pasta)
Ingredients:
3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, chopped (about 1/3 cup)
1/4 cup finely shredded peeled carrots
1/4 cup finely chopped celery (including leaves)
4 fresh bay leaves or 2 dried bay leaves
Salt
Crushed red pepper
Directions: Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the food-milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.
Tomato Sauce
Ingredients:
3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, chopped (about 1/3 cup)
1/4 cup finely shredded peeled carrots
1/4 cup finely chopped celery (including leaves)
4 fresh bay leaves or 2 dried bay leaves
Salt
Crushed red pepper
Directions: Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the food-milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.
Tomato Sauce
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