|Bill Neal's Southern Cooking|
|by Bill Neal|
Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners.
Results 1 - 10 of 114 for fresh tomato sauce
Peel and mince ... until tender. Peel fresh tomatoes (dunk speared ... to 1 1/2 hours. Remove bay leaf. Stir in undrained mushrooms. Spoon over spaghetti.
Heat oil in ... occasionally. When finished the sauce should be thin ... smooth. Remove bay leaf. Taste and season. May be canned or frozen. 5 to 6 pints.
Heat oil in a sauce pot over med ... reduced. Add the last 2 tbsp of cream at the last minute. Sprinkle with fresh basil. Serve over fusili or linguine pasta.
In large saute pan, heat oils and saute garlic for 2 minutes. Add the basil leaves and saute another 2 minutes. Add chopped plum tomatoes, a little ...
Combine all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours or until desired thickness. Stir occasionally. ...
All ingredients should be at room temperature. Combine tomatoes, tuna, onion, parsley, oil, garlic salt and pepper in large serving bowl. Stir to mix ...
Heat 1 tablespoon ... and pepper. Let stand several hours. Cool lingini. Drain and place in large bowl. Add sauce and toss. Sprinkle with Parmesan cheese.
Combine the fresh tomatoes, scallions, sun-dried tomatoes, basil, parsley, ... and pepper. Stir in the oil. Toss sauce with hot pasta and serve at once.
Dice tomatoes, reserving ... for 1 hour at room temperature. Cook pasta (rotelli) according to directions. Serve fresh sauce over hot rotelli. Serves 6.
Cut tomatoes in fourths. Cut onions in fourths. Combine in saucepan. Add sage, salt and pepper. Simmer hard for 20 minutes. Taste, correct seasoning. ...
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