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Preparation time: 20 minutes
Cooking time: 10 minutes
For an even spicier sauce, mix some minced Jalapeņo or Serrano pepper into the butter, along with onion, garlic and bacon.
If you do not have time to peel and seed fresh tomatoes, use canned tomatoes.
If desired, prepare more sauce, and freeze it.
Use this sauce to coat stuffed ravioli or cannelloni pasta noodles, to coat pizza crusts, for lasagna, meat loaves...
Will keep for up to 5 days refrigerated; up to 2 months frozen.
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- 4 to 5 really ripe tomatoes
- Hot boiling water
- 1 tablespoon [15 g] butter
- 1 small onion, finely chopped
- 1/4 pound [113 g] bacon slices, chopped
- 1 clove garlic, finely minced
- 1 Jalapeņo or Serrano pepper, finely minced
- 1/4 cup [60 g] grated Parmesan cheese
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- Leave tomatoes to soak into hot boiling water for 10 to 15 seconds.
- Cool tomatoes under cold running water; peel tomatoes.
- If desired, seed and drain excess juice from tomatoes.
- Dice tomatoes; reserve.
- Melt butter into a large casserole.
- Brown together chopped onion and bacon bits along with minced garlic.
- Mix in reserved tomato dices, then minced Jalapeņo or Serrano pepper.
- Leave to simmer for approximately 5 minutes, over medium heat.
- Mix in grated Parmesan cheese.
- Leave to simmer until thickened before serving.
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