Subj : Fresh Tomato Sauce - Pas
To   : Dave Drum
From : Ben Collver
Date : Sun Oct 01 2023 10:56:32

  Re: Fresh Tomato Sauce - Pas
  By: Dave Drum to Ben Collver on Sun Oct 01 2023 06:30:00

DD> Couple things here, Ben. First is the typographical error. 350 grams is
DD> much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay
DD> more than a single serving, too.

Thanks for catching that typo.  I wondered about that 350 g when i saw it.
I got this recipe from a family member and i have corrected the original
thanks to you.

DD> Anyway, here's the recipe. Have fun with it .....

Thanks!  I don't think i had this recipe in my collection before now.

Here's the Moosewood Vegetarian Chili recipe.  It calls for a small
amount of tomato juice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Chili
 Categories: Chili
      Yield: 8 Servings

  2 1/2 c  Dry kidney beans
      1 c  Dry bulghar
      1 c  Tomato juice
      4 cl Garlic; crushed
  1 1/2 c  Onion; chopped
      1 c  Celery; chopped
      1 c  Carrots; chopped
      1 c  Green peppers; chopped
      2 c  Fresh tomatoes; chopped
    1/2    Lemon; juice of
      1 ts Ground cumin; or more to
           -taste
      1 ts Basil
      1 ts Chili powder; or more to
           -taste
           Salt and pepper
      3 tb Tomato paste
      3 tb Dry red wine
      1 ds Cayenne; or more to taste
      3 tb Olive oil for saute;
           -(approximate)

MMMMM--------------------------GARNISH-------------------------------
           Cheese; grated
           Parsley; chopped

  Start beans 4-5 hours early. Several hours to prepare and cook.

  Put kidney beans in a saucepan and cover them with 6 c water. Soak 3-4
  hours. Add extra water and 1 ts salt. Cook until tender (about 1
  hour.) Watch the water level, and add more, if necessary.

  Heat tomato juice to a boil. Pour over dry bulghar. Cover and let
  stand at least 15 minutes. (It will be crunchy, so it can absorb more
  later.)

  Saute onions and garlic in olive oil. Add carrots, celery, and
  spices. When vegetables are almost done, add peppers. Cook until
  tender.

  Combine all ingredients and heat together gently--either in kettle
  over double boiler, or covered, in a moderate oven.

  Serve topped with cheese & parsley.

  Recipe by Moosewood Cookbook

MMMMM

.