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"gfulton" > wrote in message
...
>
> "Kathi Jones" > wrote in message
> ...
> >
> > "Judith Umbria" > wrote in message
> > ...
> >>
> >>
> >> --
> >> "gfulton" > wrote in message
> >> ...
> >> >
> >> > Thanks, Judith.
> >> >
> >> > Garrett
> >>
> >> Still haven't found all your requirements, so I took those ingredients
> > into
> >> the kitchen for lunch and made one up that I like quite well. Raisins!
Now, isn't that interesting. (and very
> > different)..........I'm going to try this ricipe.....
> >
> > Kathi
> >
> > (snip)
>
> I'll probably try it myself. I just can't add the raisins, though. Got
no
> use for them.

But there IS a reason. First, they are used in Sicilian cookery because of
Arabic history of the island. Second, think how many add sugar to make the
tomatoes less acid tasting. The raisins do that for you. I never add
sugar, but instead sometimes deglaze with Marsala or another sweet wine
after sauteeing the sofritto and that does the same thing, which is usually
only necessary with fresh tomatoes.
Seriously, the hot peppers, garlic, herbs and raisins make an interesting
sauce with cultural roots and the pinenuts are a very pleasant note to add.
People who love tomatoes and Italian cookery would be wise to visit my
friend Judy's website which is Divina Cucina www.divinacucina.com
Her blog has some very interesting ways with fresh produce and she is a
delightful teacher. I sat in on one of her classes one day and was blown
away by what she can teach in a day. She specializes in Tuscan cookery.