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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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We were served this by a wonderful lady named Marika. It was so good that my 9 yr old asked if she could copy down the recipe. :o) It came from a cookbook but I can't remember the title, so we just call it Marika's Sauce. She made two pots of it, one plain and one with sauteed scallops and shrimp in it; both were fantastic! The nutmeg gives it a really unique kick. Every time I've made it, it's turned out just as good...very easy and oh so delicious. (About half the time I skip the parsley, so that's probably an optional ingredient.) Ingredients:
2 (35 ounce) cans tomatoes |
1/4 cup olive oil |
1 cup chopped onion |
1/2 cup carrot, finely chopped |
4 cloves garlic, finely chopped |
1/4 cup dry red wine |
2 tablespoons tomato paste |
1/2 chopped parsley |
1 tablespoon dried oregano |
2 teaspoons dried basil |
1/2 teaspoon ground nutmeg |
1/2 teaspoon pepper |
salt (optional) |
Directions:
1. Drain tomatoes, reserve 1 cup juice.
2. Crush tomatoes with back of spoon, set aside.
3. Heat oil in saucepan on medium-low; add onions, carrots, and garlic.
4. Cook and stir approx 10 minutes or until onions and garlic are wilted.
5. Add tomatoes, reserved juice, and remaining ingredients.
6. Cover, cook on medium heat for 15 minutes, stirring once.
7. Remove cover, simmer 45 minutes, stirring occasionally.
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