Wednesday, October 20, 2010

8 fresh tomatoes chopped in 1/4 (or 2 large cans of stewed tomatoes)
2 anaheim peppers chopped in 1/4
1/4 C chopped fresh basil (1 T dried)
1 spring of fresh thyme (1/2 t dried)
1 t salt
1/2 t garlic powder
1/2 t onion powder
Bring 1/4 C canoal oil to a sizzle in large stock pan. Add all indredients to pan, cook 5-10 mintues.
take mixture from pan, blend in foodprocesser or blender till smooth.
Put back in pan, bring to boil. Turn off heat. Add
1/4 C br. sugar (or to taste)
1/2 C heavy cream.
top with mozzarella, serve with toasted baguettes

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