{"id":6365,"date":"2024-11-23T18:56:35","date_gmt":"2024-11-23T18:56:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6365"},"modified":"2024-11-23T18:56:37","modified_gmt":"2024-11-23T18:56:37","slug":"italian-tomato-sauce-with-variations","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/italian-tomato-sauce-with-variations\/","title":{"rendered":"Italian Tomato Sauce, with Variations"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Italian Tomato Sauce, with Variations<\/span><\/h2>\n
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The classic red sauce without meat, and with two variations. Use any version of this in Lasagne, or Eggplant Parmesan, or in pasta of any size or shape.<\/span>
<\/div>Make full batch even if you won't use it all in one meal. All of these variations keep well up to a week in the refrigerator, and much longer in the freezer.<\/span><\/div>\n
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Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8 servings<\/span><\/span><\/div>\n\n
Author: <\/span>“Moosewood Cookbook” by Mollie Katzen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2 to 3<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 2<\/span> cups<\/span> chopped onion<\/span><\/li>
  • 1<\/span> medium-sized<\/span> bell pepper<\/span> diced<\/span><\/li>
  • 2<\/span> tsp<\/span> basil<\/span><\/li>
  • 1<\/span> tsp<\/span> oregano<\/span><\/li>
  • 1<\/span> tsp<\/span> thyme<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> salt<\/span><\/li>
  • 1<\/span> (1lb 13oz) can<\/span> tomatoes<\/span><\/li>
  • 1<\/span> (6oz) can<\/span> tomato paste<\/span><\/li>
  • 1<\/span> Tbsp<\/span> honey<\/span><\/li>
  • lots of<\/span> black pepper<\/span><\/li>
  • 4 to 6<\/span> large cloves<\/span> of garlic<\/span> minced<\/span><\/li>
  • \u00bd<\/span> cup<\/span> freshly minced parsley<\/span><\/li><\/ul><\/div>

    <\/span>Marinara Variation:<\/span><\/h4>
    • 2<\/span> medium stalks <\/span> celery<\/span> minced<\/span><\/li>
    • 1<\/span> lb<\/span> mushrooms<\/span> chopped<\/span><\/li>
    • 1 to 2<\/span> medium (6-inch)<\/span> zucchini<\/span> diced<\/span><\/li>
    • 2 to 3<\/span> medium-sized<\/span> ripe tomatoes<\/span> chopped<\/span><\/li>
    • a handful of<\/span> fresh basil leaves<\/span> chopped<\/span><\/li><\/ul><\/div>

      <\/span>Cavolfiore Variation:<\/span><\/h4>
      • 1<\/span> large<\/span> cauliflower<\/span> cut into 1-inch florets<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Heat the olive oil in a Dutch Oven or kettle. Add onion, bell pepper, herbs, and salt, and saut\u00e9 over medium heat until the onion is very soft (8 to 10 minutes).<\/span><\/div><\/li>
        • Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite-sized pieces. Bring to a boil, then lower heat and simmer, partially covered for 20 to 30 minutes.<\/span><\/div><\/li>
        • Add garlic, and cook about 10 minutes more. At this point, the sauce can sit for up to several hours, or be refigerated for up to a week. Heat gently before serving, and add parsley at the last minute.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Marinara Variation:<\/span><\/h4>
          • Add Marinara ingredients with Step 1. Saut\u00e9 until all vegetables are very tender.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Cavolfiore Variation:<\/span><\/h4>
            • Steam cauliflower until tender. Add to Step 2.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6362,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2881,1715,179,697,3530,1712],"tags":[],"class_list":["post-6365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boiled","category-gluten-free","category-italian","category-stove-top","category-thanksgiving","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/11\/Italian-tomato-sauce-final-1-740x1110-inside-the-rustic-kitchen.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6365"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6365\/revisions"}],"predecessor-version":[{"id":6366,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6365\/revisions\/6366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6362"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}