Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/4 cup olive oil 2 large sweet onions, quartered and thinly sliced 18-20 plum tomatoes, seeded and chopped (peel only if skins are tough) 6 cloves garlic, smashed and chopped 8-10 stems of fresh thyme 1 Tablespoon dried oregano 1 teaspoon each dried basil and peppermint 1 jalapeno, seeded and sliced 1 cup oil-packed sun-dried tomatoes, chopped salt to taste DIRECTIONS Heat very large skillet and add olive oil. Stir in onions and cook over medium-low heat until limp and sweet. Raise heat to medium-high and stir in tomatoes. Cook, stirring occasionally, until juices are released and mixture is bubbly. Add garlic and thyme, reduce heat and simmer 20-30 minutes. Use a potato masher to reduce remaining tomato chunks. Stir in dried herbs, jalapeno and sundried tomatoes with oil. Simmer at least 20-30 minutes, stirring occasionally. Taste and add salt as desired. Remove thyme stems and all or part of the jalapeno slices. Serve hot or use in recipes. Cover and refrigerate or freeze leftovers. Copyright © 2014 Stefanie Samara Hamblen |
