I saw De Laurentiis make this in an episode of "Giada in Italy" the
other day. It's all over the web if you Google it. It's an incredibly
tasty tomato sauce rich in garlic and basil that uses Parmesan cheese
rinds in place of meat.

It's also a bit strange because De Laurentiis says her grandfather
used to make it and yet it's not a recipe I can ever remember anyone
in my family ever making even though they were from roughly the same
part of Italy. We ate tons of Parmesan cheese so we must have had
rinds but until I saw this made I never gave a thought as to what
became of them.

Plum tomatoes were abundant in this week's Tuesday market so I decided
to make a batch of my own. Here's my take on it:

<recipe>
2 kgs plum tomatoes
8 cloves garlic peeled, whole
2 jalapenos seeded & sliced
1 bunch basil
1 bunch parsley
Parmigiano-Reggiano rinds
olive oil
1 tsp whole black pepper, crushed
2 allspice berries, crushed
2 bay leaves
boiling water

Peel the tomatoes by pouring boiling water over them and letting them
sit a while. Squash the tomatoes with your hands. Cut off the stem
ends of the parsley and mince finely. Tie the parsley and basil in
individual bunches. Fry the garlic, jalapenos, and minced parsley in
olive oil in a Dutch oven until the garlic takes color. Dump in the
tomatoes and stir until they come to a boil. Add the cheese rinds,
crushed spices, bay leaves, and parsley and basil bunches. Top with
enough boiling water to cover. Lid and simmer for two hours. (I used a
mat.) Stir occasionally as the cheese rinds are apt to stick to the
bottom of the pot. Let cool. Remove the bay leaves, parsley and basil
bunches, and as much of the rinds as can be fished out. Puree with a
stick blender and reduce the sauce over medium heat until the desired
consistency is achieved.
</recipe>

This would be good on just about anything that calls for a rich tomato
sauce.

--
Bob
St Francis would have done better to preach to the cats

On 9/26/2017 11:07 AM, Opinicus wrote:

> Plum tomatoes were abundant in this week's Tuesday market so I decided
> to make a batch of my own. Here's my take on it:
>
> <recipe>
> 2 kgs plum tomatoes
> 8 cloves garlic peeled, whole
> 2 jalapenos seeded & sliced
> 1 bunch basil

>
> Peel the tomatoes by pouring boiling water over them and letting them
> sit a while. Squash the tomatoes with your hands. Cut off the stem
> ends of the parsley and mince finely. Tie the parsley and basil in
> individual bunches. Fry the garlic, jalapenos, and minced parsley in
> olive oil in a Dutch oven until the garlic takes color. Dump in the
> tomatoes and stir until they come to a boil. Add the cheese rinds,
> crushed spices, bay leaves, and parsley and basil bunches.
>
> This would be good on just about anything that calls for a rich tomato
> sauce.
>

We use dried basil in sauce. The couple of times we used fresh it
seemed to give a bitter taste. Love it fresh though, just not cooked in
sauce. I'd also skip the jalapeno, but that is personal preference.

On Tue, 26 Sep 2017 18:07:40 +0300, Opinicus
> wrote:

>I saw De Laurentiis make this in an episode of "Giada in Italy" the
>other day. It's all over the web if you Google it. It's an incredibly
>tasty tomato sauce rich in garlic and basil that uses Parmesan cheese
>rinds in place of meat.
>
>It's also a bit strange because De Laurentiis says her grandfather
>used to make it and yet it's not a recipe I can ever remember anyone
>in my family ever making even though they were from roughly the same
>part of Italy. We ate tons of Parmesan cheese so we must have had
>rinds but until I saw this made I never gave a thought as to what
>became of them.
>
>Plum tomatoes were abundant in this week's Tuesday market so I decided
>to make a batch of my own. Here's my take on it:
>
><recipe>
>2 kgs plum tomatoes
>8 cloves garlic peeled, whole
>2 jalapenos seeded & sliced
>1 bunch basil
>1 bunch parsley
>Parmigiano-Reggiano rinds
>olive oil
>1 tsp whole black pepper, crushed
>2 allspice berries, crushed
>2 bay leaves
>boiling water
>
>Peel the tomatoes by pouring boiling water over them and letting them
>sit a while. Squash the tomatoes with your hands. Cut off the stem
>ends of the parsley and mince finely. Tie the parsley and basil in
>individual bunches. Fry the garlic, jalapenos, and minced parsley in
>olive oil in a Dutch oven until the garlic takes color. Dump in the
>tomatoes and stir until they come to a boil. Add the cheese rinds,
>crushed spices, bay leaves, and parsley and basil bunches. Top with
>enough boiling water to cover. Lid and simmer for two hours. (I used a
>mat.) Stir occasionally as the cheese rinds are apt to stick to the
>bottom of the pot. Let cool. Remove the bay leaves, parsley and basil
>bunches, and as much of the rinds as can be fished out. Puree with a
>stick blender and reduce the sauce over medium heat until the desired
>consistency is achieved.
></recipe>
>
>This would be good on just about anything that calls for a rich tomato
>sauce.

sounds delicious
thanks
Janet US

On Tue, 26 Sep 2017 11:28:10 -0400, Ed Pawlowski > wrote:

>On 9/26/2017 11:07 AM, Opinicus wrote:
>
>> Plum tomatoes were abundant in this week's Tuesday market so I decided
>> to make a batch of my own. Here's my take on it:
>>
>> <recipe>
>> 2 kgs plum tomatoes
>> 8 cloves garlic peeled, whole
>> 2 jalapenos seeded & sliced
>> 1 bunch basil
>
>>
>> Peel the tomatoes by pouring boiling water over them and letting them
>> sit a while. Squash the tomatoes with your hands. Cut off the stem
>> ends of the parsley and mince finely. Tie the parsley and basil in
>> individual bunches. Fry the garlic, jalapenos, and minced parsley in
>> olive oil in a Dutch oven until the garlic takes color. Dump in the
>> tomatoes and stir until they come to a boil. Add the cheese rinds,
>> crushed spices, bay leaves, and parsley and basil bunches.
>>
>> This would be good on just about anything that calls for a rich tomato
>> sauce.
>>
>
>We use dried basil in sauce. The couple of times we used fresh it
>seemed to give a bitter taste. Love it fresh though, just not cooked in
>sauce. I'd also skip the jalapeno, but that is personal preference.

I read somewhere, long ago, that basil was an herb that you added
close to the end of cooking, almost just before you serve. Just as
you add spices and chilis at the front end of cooking. It has to do
with developing taste of the spices and not getting bitter and wearing
out the flavor of basil. There are rules for other herbs and spices,
I just can't recall.
Janet US

In article
ich.is.quite.invalid>,
lid says...
>
> I saw De Laurentiis make this in an episode of "Giada in Italy" the
> other day. It's all over the web if you Google it. It's an incredibly
> tasty tomato sauce rich in garlic and basil that uses Parmesan cheese
> rinds in place of meat.
>
> It's also a bit strange because De Laurentiis says her grandfather
> used to make it and yet it's not a recipe I can ever remember anyone
> in my family ever making even though they were from roughly the same
> part of Italy. We ate tons of Parmesan cheese so we must have had
> rinds but until I saw this made I never gave a thought as to what
> became of them.
>
> Plum tomatoes were abundant in this week's Tuesday market so I decided
> to make a batch of my own. Here's my take on it:
>
> <recipe>
> 2 kgs plum tomatoes
> 8 cloves garlic peeled, whole
> 2 jalapenos seeded & sliced
> 1 bunch basil
> 1 bunch parsley
> Parmigiano-Reggiano rinds
> olive oil
> 1 tsp whole black pepper, crushed
> 2 allspice berries, crushed
> 2 bay leaves
> boiling water
>
> Peel the tomatoes by pouring boiling water over them and letting them
> sit a while. Squash the tomatoes with your hands. Cut off the stem
> ends of the parsley and mince finely. Tie the parsley and basil in
> individual bunches. Fry the garlic, jalapenos, and minced parsley in
> olive oil in a Dutch oven until the garlic takes color. Dump in the
> tomatoes and stir until they come to a boil. Add the cheese rinds,
> crushed spices, bay leaves, and parsley and basil bunches. Top with
> enough boiling water to cover. Lid and simmer for two hours. (I used a
> mat.) Stir occasionally as the cheese rinds are apt to stick to the
> bottom of the pot. Let cool. Remove the bay leaves, parsley and basil
> bunches, and as much of the rinds as can be fished out. Puree with a
> stick blender and reduce the sauce over medium heat until the desired
> consistency is achieved.
> </recipe>
>
> This would be good on just about anything that calls for a rich tomato
> sauce.

I'll try that, another good idea for the rinds. I always save the
parmeson rinds to put in soups.
When I take them out of the soup the dog eats them:-)

Janet UK

On Tue, 26 Sep 2017 18:07:40 +0300, Opinicus
> wrote:

>I saw De Laurentiis make this in an episode of "Giada in Italy" the
>other day. It's all over the web if you Google it. It's an incredibly
>tasty tomato sauce rich in garlic and basil that uses Parmesan cheese
>rinds in place of meat.
>
>It's also a bit strange because De Laurentiis says her grandfather
>used to make it and yet it's not a recipe I can ever remember anyone
>in my family ever making even though they were from roughly the same
>part of Italy. We ate tons of Parmesan cheese so we must have had
>rinds but until I saw this made I never gave a thought as to what
>became of them.
>
>Plum tomatoes were abundant in this week's Tuesday market so I decided
>to make a batch of my own. Here's my take on it:
>
><recipe>
>2 kgs plum tomatoes
>8 cloves garlic peeled, whole
>2 jalapenos seeded & sliced
>1 bunch basil
>1 bunch parsley
>Parmigiano-Reggiano rinds
>olive oil
>1 tsp whole black pepper, crushed
>2 allspice berries, crushed
>2 bay leaves
>boiling water
>
>Peel the tomatoes by pouring boiling water over them and letting them
>sit a while. Squash the tomatoes with your hands. Cut off the stem
>ends of the parsley and mince finely. Tie the parsley and basil in
>individual bunches. Fry the garlic, jalapenos, and minced parsley in
>olive oil in a Dutch oven until the garlic takes color. Dump in the
>tomatoes and stir until they come to a boil. Add the cheese rinds,
>crushed spices, bay leaves, and parsley and basil bunches. Top with
>enough boiling water to cover. Lid and simmer for two hours. (I used a
>mat.) Stir occasionally as the cheese rinds are apt to stick to the
>bottom of the pot. Let cool. Remove the bay leaves, parsley and basil
>bunches, and as much of the rinds as can be fished out. Puree with a
>stick blender and reduce the sauce over medium heat until the desired
>consistency is achieved.
></recipe>
>
>This would be good on just about anything that calls for a rich tomato
>sauce.

This sounds good. I think I may try it. I'm up to my f***ing eyeballs
in roma tomatoes and I have half a package of store-bought fresh
linguini in the fridge. I have some parmesan and I can cut the rind
off it.

Doris