Friday, October 15, 2010

Autumn Harvest Gravy

On medium heat saute a couple of minced onions, garlic, celery, peppers, and a chopped butternut squash with some olive oil in a sauce pan stirring occasionally so that they all cook evenly. When the veggies begin to soften up, add a couple of tablespoons of champagne vinegar or something of the like. Cook off for a couple of minutes. Then add blanched tomatoes with the skins removed or a couple cans of stewed whole tomatoes, a small can of tomato paste, and then fill the tomato paste can with water and add that too. Spice it up with some sage and a bay leaf, salt and pepper. Stir well then reduce heat to simmer after it begins to bubble. Stir every 10 - 15 minutes checking on how much the sauce is reduced. After about an hour, it should be ready to add some fresh basil , thyme or whatever you have around the house. Remove the bay leaves. Then with an immersion blender or food processor, Blend the marinara into a smooth consistency. Serve with pasta, tortellini, lasagna, etc, etc.

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