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This is a good base to make for any tomato sauce-stew before adding herbs..today I made a Southwest Black bean, squash and corn chili and then completed the tomato-basil sauce to be made into mushroom 'Bolognaise" and a mild Thia curry
I also used this recipe to make Italian-Mexican menu for delivery tomorrow, using it as the base for a great packed vegetable soup with coconut cream, Polenta tamale pies, Mexican "Lasagna", mole with bonito yams and garlic and a potato-zucchini gratin..this is a very adaptable recipe..for Italian- Mexican menu I added basil,laurel & oregano. I omitted the wine as I was using tomatillo's in some of the recipes and needed the tart taste to be profound, and not dulled
This is a good base to make for any tomato sauce-stew before adding herbs..today I made a Southwest Black bean, squash and corn chili and then completed the tomato-basil sauce to be made into mushroom 'Bolognaise" and a mild Thia curry
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ReplyDeleteI also used this recipe to make Italian-Mexican menu for delivery tomorrow, using it as the base for a great packed vegetable soup with coconut cream, Polenta tamale pies, Mexican "Lasagna", mole with bonito yams and garlic and a potato-zucchini gratin..this is a very adaptable recipe..for Italian- Mexican menu I added basil,laurel & oregano.
ReplyDeleteI omitted the wine as I was using tomatillo's in some of the recipes and needed the tart taste to be profound, and not dulled