“What a great idea!” he said, at FedExKinko’s.
I was looking for recipes in my Dom DeLuise cookbook and realized how badly it was falling apart. The packing tape just wasn’t working anymore. I had a yoga book spiral bound and decided it would be a good idea for the cookbooks. So I took Dom, Martha and Ali to FedExKinko’s to get it done. Now it’s a piece of cake to keep the book open to the recipe I’m using.
Here’s the recipe the book was broken in half at:
Mamma’s Marinara Sauce
4 tablespoons olive oil
5 garlic cloves, minced
5 lbs fresh tomatoes, peeled and sliced (or 2 28oz cans peeled, crushed tomatoes)
1 6oz can tomato paste
4 tablespoons sun dried tomatoes, chopped
10 fresh basil leaves
pepper
grated cheese
In a deep 10 inch frying pan, heat the olive oil and gently saute the garlic. Add tomatoes, tomato paste and sun dried tomatoes.
Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil leaves into small pieces and sprinkle on top after adding to pasta. Add pepper and grated cheese to taste.
If fresh tomatoes are used, put them in a pot of boiling water for about 10 seconds until the skin can be easily peeled off. Discard skin. Cut tomatoes into pieces and add to frying pan mixture. Add tomato paste and sun dried tomatoes.
Makes about 2 quarts of sauce.
Now you may balk at the idea of making tomato sauce from fresh tomatoes, but the taste difference is like night and day. When those beautiful tomatoes start showing up at the Bellingham Farmer’s Market, Joe’s Garden or even your own backyard, you should set aside an afternoon and treat yourself to the real deal.
“Eating as close to the ground as you can is the healthiest.”