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August 2018
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Thick & Chunky Pasta Sauce

This is, believe it or not, my first attempt at making from scratch Tomato Pasta Sauce! The taste is pretty awe inspiring, if I do say so myself. One suggestion, and what I will do next time I make this; After letting it sit in the fridge overnight I will put about half of it in the Blender and puree it, than add the chunky bits back in before heating and serving!


2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Garlic, medium course chopped

1 Large Sweet Red Bell Pepper, course chopped

1 Large Sweet Yellow Onion, course chopped

1 Large Shallot, course ish chopped

2 or 3 Tablespoon Pasilla Pepper, fine chopped


Sweet Red Bell Pepper, Onions, Shallot, et. al….


In a Large Heavy Kettle heat the Olive Oil slightly, then add all the above ingredients. Saute stirring once a while for about 7 to ten minutes.


2 Pounds Heirloom Tomato, course chopped

Course Chopped Heirlooms

2 Pounds, Cherry Tomato

Cha Cha Cha Cha Cherry Bomb!

1 Large Lemon, Zest and Juice

A fist size* bunch of the following Fresh Herb, pinched and torn;

Basil, I’ve used a Purple Leaf Basil, because hey, if you can’t mess with Italians, who can you?



Plus about 1/4 Cup Fresh Rosemary, fine chopped

Fresh Herb

1/4 Teaspoon Nutmeg

Salt & Pepper to taste

1 Cup, plus Red Wine, I used a 2010 California Shiraz


Mix together well. Turn temperature up, Stir until it come just to the boil. Adjust temperature so Tomato Mixture is at a Low Boil. Cook at Low Boil stirring as necessary and adding more Red Wine as needed for at least 3 Hours or more.

Put Pasta Sauce in fridge to cool and temper over night. As stated above, use Blender to puree half of Pasta Sauce, add Chunky Stuff and heat to serve!

Now that’s Italian!

Served over Fettuccine, cooked al dente, toss with 2 Tablespoons Butter, spoon Pasta Sauce over Pasta, add a sprinkle of Fresh Parm!

* For Photos of my fist send me an email request.

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