28 oz can crushed tomatoes
28 oz can pureed tomatoes
2-3 whole fresh tomatoes, chopped
1/2 an eggplant, cubed (optional)
1 green bell pepper, chopped
1 onion
1/3 lb Italian sausage (optional)
salt and pepper to taste
2 cloves garlic, minced
2-3 TB. olive oil
In a medium soup pot, heat the olive oil and saute the garlic until it begins to be aromatic. Add in the onions, bell pepper, and eggplant; saute a little longer. Add in the fresh tomato and bring all to a simmer. Add in the canned tomatoes (both kinds). Bring to a simmer. Add in the sausage. Cover and cook at a low, low simmer for 1-2 hours, stirring occasionally to prevent scorching. YUM.
28 oz can pureed tomatoes
2-3 whole fresh tomatoes, chopped
1/2 an eggplant, cubed (optional)
1 green bell pepper, chopped
1 onion
1/3 lb Italian sausage (optional)
salt and pepper to taste
2 cloves garlic, minced
2-3 TB. olive oil
In a medium soup pot, heat the olive oil and saute the garlic until it begins to be aromatic. Add in the onions, bell pepper, and eggplant; saute a little longer. Add in the fresh tomato and bring all to a simmer. Add in the canned tomatoes (both kinds). Bring to a simmer. Add in the sausage. Cover and cook at a low, low simmer for 1-2 hours, stirring occasionally to prevent scorching. YUM.
No comments:
Post a Comment