Sweet and Sour Sauce Recipe
A quick and easy recipe that can be poured over a dish or used as a dipping sauce. Ingredients 1/3 cup white vinegar 1/2 cup brown sugar 4 tablespoons tomato paste 3/4 cup water 1 tablespoon oil Mixture 2 tablespoons cornstarch mixed with water Directions: Mix the vinegar, sugar, tomato paste, and water together well. Place in a small pot and bring to a boil. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. Stir in the oil. (If you like you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch)
Wild West Sauce
1/2 cup barbecue sauce 1/2 cup steak sauce 1/2 cup ketchup 1 teaspoon Tabasco sauce 1/2 cup white onions, minced Whisk together all ingredients in stainless steel bowl. Store in Tomatoes with Marinated Mozzarella and Roasted Chile & Garlic Salsa 2 vine ripe tomatoes 6 ounces fresh mozzarella 1 cup roasted, peeled green chile 1 Tablespoons extra virgin olive oil 1 teaspoon roasted, chopped garlic clove 1 Tablespoon fresh basil Balsamic Vinaigrette: 1 cup extra virgin olive oil 1/3 cup Balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon chopped garlic salt and pepper to taste Combine ingredients for vinaigrette. Slice fresh mozzarella and marinate in vinaigrette for 1 hour. Chop chiles and add extra virgin olive oil, roasted garlic, and basil. Slice tomatoes into 1/2-inch rounds. On 4 plates, alternate tomato slices and mozzarella slices. Place some marinated chiles in the center of each plate and drizzle balsamic vinaigrette over salad.
TOMATO CHILLI SAUCE
Take 1/2 peck of green tomatoes, half as much each of onions, and hot, green peppers; peel the tomatoes and onions, and chop fine. Cut the peppers, removing the inner white skin, and chop, leaving in the seeds; add one cup of salt, two cups of sugar, and one quart of vinegar. Boil the mixture for about three hours, or until it thickens a little; pour into well sterilized bottles, and seal hot.
Cocktail Sauce
16 Servings 3/4 c Chili sauce or mild salsa 1/4 c Celery; finely chopped 1 ds Red pepper 1 tb Lemon juice or rice vinegar 1/4 ts Grated horseradish; .. optional Combine and serve.
Uncooked Tomato Sauce
You have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there. Ingredients (makes about 8 cups) 6 medium to large California tomatoes, cut into large chunks 1 small garlic clove, minced 1 Tbsp. minced shallot 1/2 medium onion, chopped 3 Tbsp. coarsely chopped fresh basil 3 to 4 Tbsp. balsamic vinegar 6 to 8 Tbsp. olive oil Salt and black pepper to taste Tabasco sauce to taste (optional) Drain off and discard any liquid from the California tomatoes. Mix the California tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese.
TOMATO SAUCE
Cook for 10 minutes one pint of tomatoes peeled and chopped or canned; put through a sieve; melt 4 tablespoons butter; rub in 4 tablespoons flour; add 1/2 teaspoon salt, 1/8 teaspoon pepper; add the tomato, and cook until it thickens.
ZESTY CLAM SAUCE
================ Ingredients: ------------ 4 cans (6.5 oz. ea.) minced clams, undrained 1 cup Classic Olive Oil Italian Dressing 2 large tomatoes, chopped 1 cup sliced pitted olives 1/2 cup grated Parmesan cheese 1/2 cup chopped parsley Instructions: ------------- In large skillet, bring minced clams and Italian Dressing to a boil, then boil one minute. Remove from the heat and stir in tomatoes, olives, cheese and parsley.
Sun Dried Tomato Carbonara Sauce
Ingredients: 2 Cups assorted vegetables, such as squash, zucchini fresh corn and peas diced 1 yellow onion finely chopped 1/2 cup sun dried tomatoes, julienned 3 Tbsp pan drippings of sausage or bacon salt & pepper to taste Heat the drippings in a sauté pan, cook the onions till golden brown but not burnt, incorporate the vegetables and the sun dried tomatoes. Let cook till the juices released by the fresh vegetables are absorbed by the tomatoes. Serve over pasta such as rotelle as a hot dish or as a salad. Fresh grated Pecorino Romano compliments the sweet tanginess very well.
SAUCE FOR ITALIAN DISHES
======================== Ingredients: ------------ 1.5 lbs of beef short ribs 4 large cloves of crushed garlic 2 qt of tomato juice (strange but true) 1 large can of tomato paste Combination of Italian spices to taste (oregano, basil, etc.) olive oil Salt and pepper Instructions: ------------- In olive oil, fry garlic and brown off the short ribs. Add the tomato juice and tomato paste. Add spices, salt and pepper to taste. Slow boil for 30 minutes. Cover and cook for seven hours, add water occasionally when the sauce gets thick. GREAT.