It doesn't get much better than this.



* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (my addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.

3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.

4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.

Cuisine:
"Italian"
Source:
"rec.food.cooking"


- - - - - - - - - - - - - - - - - - -

Per serving: 90 Calories (kcal); 6g Total Fat; (64% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates


--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel wrote:
> It doesn't get much better than this.
>
>
>
> * Exported from MasterCook *
>
> Harry's Tomato Sauce
>
> Recipe By :Harry Demidavicius

Oh, *that* Harry

> Serving Size : 10 Preparation Time :2:15
> Categories : food processor
> sauces/gravies
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 large carrot -- cut in large chunks
> 1 stalk celery -- cut in large chunks
> 1 medium onion -- cut in large chunks
> 1 clove garlic
> 1/4 cup olive oil
> 1 tablespoon dried oregano
> 1/4 teaspoon ground fennel -- (my addition)
> 28 ounces Italian tomatoes -- crushed
> 1 cup dry red wine
> 1/4 cup fresh parsley -- minced
>

Where's the beets?

BOB

BOB wrote:
> Damsel wrote:
>> It doesn't get much better than this.
>>
>>
>>
>> * Exported from MasterCook *
>>
>> Harry's Tomato Sauce
>>
>> Recipe By :Harry Demidavicius
>
> Oh, *that* Harry
>

(recipe snippped)

> Where's the beets?
>
> BOB


You be bad BOB! ROFL. I had some beets at a salad bar the other day and I
was thoroughly scolded by DH. I still like 'em, what can I say?

kili

kilikini wrote:
> BOB wrote:
>> Damsel wrote:
>>> It doesn't get much better than this.
>>>
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Harry's Tomato Sauce
>>>
>>> Recipe By :Harry Demidavicius
>>
>> Oh, *that* Harry
>>
>
> (recipe snippped)
>
>> Where's the beets?
>>
>> BOB
>
>
> You be bad BOB! ROFL. I had some beets at a salad bar
> the other day and I was thoroughly scolded by DH. I
> still like 'em, what can I say?
>
> kili

Heh heh. Harry is already threatening to send someone to stuff beets up
my nose.

Beets have their place. Cold pickled beets on or with a salad is one of
them. I'm not particularly fond of warm beets in any form.

BOB

" BOB" > wrote in message
...
> Damsel wrote:
> > It doesn't get much better than this.
> >
> >
> >
> > * Exported from MasterCook *
> >
> > Harry's Tomato Sauce
> >
> > Recipe By :Harry Demidavicius
>
> Oh, *that* Harry
>
> > Serving Size : 10 Preparation Time :2:15
> > Categories : food processor
> > sauces/gravies
> >
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 1 large carrot -- cut in large chunks
> > 1 stalk celery -- cut in large chunks
> > 1 medium onion -- cut in large chunks
> > 1 clove garlic
> > 1/4 cup olive oil
> > 1 tablespoon dried oregano
> > 1/4 teaspoon ground fennel -- (my addition)
> > 28 ounces Italian tomatoes -- crushed
> > 1 cup dry red wine
> > 1/4 cup fresh parsley -- minced
> >
>
> Where's the beets?



Marinating for the antipasto? :-)

Alternate: "When your feets meets the Mississippi mud" (Uncle Dud). Jazz
Tune lyric that the title etc.escape me now.

Seriously, this is a recipe that is almost an exact copy of my grandmothers
Add about one quarter or so of a green pepper. She cut the vegetables
smaller and reduced the cooking time. She had no food processer,except
herself.. The fennel gives an inexpensive vegetarian dish the taste of
Italian sausage without the meat. When finances were good she would mix mild
pork sausage and ground beef,adjust the seasonings in half, and brown the
meat to 'nut brown' and crunchy. Then add the vegitables, remaining
seasonings to the meat and saute. She added the tomatos, wine and parsley
and simmered until it suited her. It took 45 minutes to one hour cooking
time.

Damsel,

You are on the verge of recreating a classic 'gravy' that any sane
Brooklynite would mangia con gusto!

Hubert

"hubert liverman" > wrote in message
...
>
> Seriously, this is a recipe that is almost an exact copy of my
grandmothers
> Add about one quarter or so of a green pepper. She cut the vegetables
> smaller and reduced the cooking time. She had no food processer,except
> herself.. The fennel gives an inexpensive vegetarian dish the taste of
> Italian sausage without the meat. When finances were good she would mix
mild
> pork sausage and ground beef,adjust the seasonings in half, and brown the
> meat to 'nut brown' and crunchy. Then add the vegitables, remaining
> seasonings to the meat and saute. She added the tomatos, wine and parsley
> and simmered until it suited her. It took 45 minutes to one hour cooking
> time.
>
> Damsel,
>
> You are on the verge of recreating a classic 'gravy' that any sane
> Brooklynite would mangia con gusto!
>
> Hubert

But you would not have tomato sauce. If you want "gravy" you can adjust the
tomato sauce anyway you want. Harry's Tomato Sauce is sacred. It can be used
as a base or on its own. What you do with Harry's Tomato Sauce is up to you,
but one does not mess around with perfection.

Charlie

TabathaD > wrote in
:

> On Fri, 28 Jan 2005 22:37:40 GMT, "Charles Gifford"
> > wrote:
>>
>>But you would not have tomato sauce. If you want "gravy" you can
>>adjust the tomato sauce anyway you want. Harry's Tomato Sauce is
>>sacred. It can be used as a base or on its own. What you do with
>>Harry's Tomato Sauce is up to you, but one does not mess around with
>>perfection.
>>
>>Charlie
>>
> Thks, guys !
> It is a pretty standard tomato sauce, isn't it. I make meat sauce
> from this sauce as a Stage Two procedure.
> I forgot to mention - double up on the wine and drink half of it while
> you are cooking ;0)
>
> Harry
> de lurking and posting from Samantha's account
>

I was wondering where you were! I saved this recipe one time that Dams
posted it back in Sept 2001, but had never actually made it. Gonna remedy
that tonight. I'm trying to become more "organised" (my annual
resolution, it seems) and one thing I'm trying to do more of is to stock
my freezer with things I can use for quick dinners, or to take to work
for lunch. This thread reminded me that I had the recipe tucked away in
my RFC folder. So I thought I'd make up a big batch of your sauce -
freeze some as is to be turned into dinners, meat sauce etc, and freeze
some with pasta for lunches.

I've got some basil growing in a hanging basket out the back, thought I
might throw some in with the parsley at the end - or would that be too
much messing around with perfection <g>

Rhonda Anderson
Cranebrook, NSW, Australia

"TabathaD" > wrote in message
...
> On Fri, 28 Jan 2005 22:37:40 GMT, "Charles Gifford"
> > wrote:
>
> >
> >> Seriously, this is a recipe that is almost an exact copy of my
> >grandmothers.
> >
> >> Damsel,
> >>
> >> You are on the verge of recreating a classic 'gravy' that any sane
> >> Brooklynite would mangia con gusto!
> >>
> >> Hubert
> >
> >But you would not have tomato sauce. If you want "gravy" you can adjust
the
> >tomato sauce anyway you want. Harry's Tomato Sauce is sacred. It can be
used
> >as a base or on its own. What you do with Harry's Tomato Sauce is up to
you,
> >but one does not mess around with perfection.
> >
> >Charlie
> >
> Thks, guys !
> It is a pretty standard tomato sauce, isn't it. I make meat sauce
> from this sauce as a Stage Two procedure.
> I forgot to mention - double up on the wine and drink half of it while
> you are cooking ;0)
>
> Harry
> de lurking and posting from Samantha's account

Charles,Damsel,Harry and all:

My post was meant as a compliment and encouragement.Please take it as such.
In the Greenpoint area of Brooklyn, there was no such thing as tomato sauce.
It was 'gravy', and "If it ain't red it ain't Italian". If it did not have
tomatoes it was a concoction made up by some "truffle snouting wanna be
Swiss" charlatan. I confirm the Sanctity of Harry's recipe, and will serve
to the best of my ability.


Ciao, and "gargle well with Muscatel" :-)

Hubert

In article >,
wrote:
(snip)
> Thks, guys ! It is a pretty standard tomato sauce, isn't it. I make
> meat sauce from this sauce as a Stage Two procedure. I forgot to
> mention - double up on the wine and drink half of it while you are
> cooking ;0) Hubert

> Harry de lurking and posting from Samantha's account

"Come back, Shane. Come back."
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, " BOB"
> wrote:
(snip)
>
> Beets have their place.
> BOB

Don't they, though. Compost heap comes to mind.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin'" > wrote in message
...
> In article >, " BOB"
> > wrote:
> (snip)
>>
>> Beets have their place.
>> BOB
>
> Don't they, though. Compost heap comes to mind.

Pickled. Yum!

"Melba's Jammin'" > wrote in message
...
> In article >,
> wrote:
> (snip)
>> Thks, guys ! It is a pretty standard tomato sauce, isn't it. I make
>> meat sauce from this sauce as a Stage Two procedure. I forgot to
>> mention - double up on the wine and drink half of it while you are
>> cooking ;0) Hubert
>
>> Harry de lurking and posting from Samantha's account
>
> "Come back, Shane. Come back."

What she said!! Times 10.

nancy

Melba's Jammin' wrote:
> BOB" wrote:
> (snip)
>>
>> Beets have their place.
>> BOB
>
> Don't they, though. Compost heap comes to mind.

I'm thinking that it must be they do something different to beets way up
north in snow country. That's got to be it since the more vocal beet
haters live up there.
;-)

BOB

On Sat, 29 Jan 2005 08:25:07 -0600, Melba's Jammin'
> wrote:

>In article >, " BOB"
> wrote:
>(snip)
>>
>> Beets have their place.
>> BOB
>
>Don't they, though. Compost heap comes to mind.

May the Great Blue Bird of Happiness make a pu pu in his pupik . .
..

Harry

On Sat, 29 Jan 2005 07:47:44 -0600, "hubert liverman"
> wrote:

>
>"TabathaD" > wrote in message
.. .
>> On Fri, 28 Jan 2005 22:37:40 GMT, "Charles Gifford"
>> > wrote:
>>
>> >
>> >> Seriously, this is a recipe that is almost an exact copy of my
>> >grandmothers.
>> >
>> >> Damsel,
>> >>
>> >> You are on the verge of recreating a classic 'gravy' that any sane
>> >> Brooklynite would mangia con gusto!
>> >>
>> >> Hubert
>> >
>> >But you would not have tomato sauce. If you want "gravy" you can adjust
>the
>> >tomato sauce anyway you want. Harry's Tomato Sauce is sacred. It can be
>used
>> >as a base or on its own. What you do with Harry's Tomato Sauce is up to
>you,
>> >but one does not mess around with perfection.
>> >
>> >Charlie
>> >
>> Thks, guys !
>> It is a pretty standard tomato sauce, isn't it. I make meat sauce
>> from this sauce as a Stage Two procedure.
>> I forgot to mention - double up on the wine and drink half of it while
>> you are cooking ;0)
>>
>> Harry
>> de lurking and posting from Samantha's account
>
>Charles,Damsel,Harry and all:
>
>My post was meant as a compliment and encouragement.Please take it as such.
>In the Greenpoint area of Brooklyn, there was no such thing as tomato sauce.
>It was 'gravy', and "If it ain't red it ain't Italian". If it did not have
>tomatoes it was a concoction made up by some "truffle snouting wanna be
>Swiss" charlatan. I confirm the Sanctity of Harry's recipe, and will serve
>to the best of my ability.
>
>
>Ciao, and "gargle well with Muscatel" :-)
>
>Hubert
>
Thanks - and will be Sangiovese for me.

Harry
[quite familiar with the term 'gravy']

"Harry Demidavicius" > wrote in message
...

> Thanks - and will be Sangiovese for me.
>
> Harry

Hey Harry ... you're missed. Hope you're doing well.

nancy

"Nancy Young" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > wrote:
> > (snip)
> >> Thks, guys ! It is a pretty standard tomato sauce, isn't it. I make
> >> meat sauce from this sauce as a Stage Two procedure. I forgot to
> >> mention - double up on the wine and drink half of it while you are
> >> cooking ;0) Hubert
> >
> >> Harry de lurking and posting from Samantha's account
> >
> > "Come back, Shane. Come back."
>
> What she said!! Times 10.
>
> nancy

My name is mentioned above...

Yesterday was a bad day. The ice storm did its job! I not only lost
electricity,my computer memory went down as did mine. To save
bandwidth..read my reply under Mississippi Mud. As I recalled the lyric, it
was "It's a treats to beats your fetes in the .......got the pun? Now,
there as many recipes for 'tomato sauce' as there are Italian Mothers.
Verdi, Puccini,and Rossini could not convey the passion, pathos and humor of
'stoop to stoop' advice,recipe swaps,and consolation that occurred. The
discourse was Operatic at times,serene in others. No matter where we live, a
stoop is a front porch,fence,veranda,courtyard or yard. It is the same
everywhere.Let us not get so precise that we forget the love of food and
lose the music of the dance.

"Uncle Dud" Liverman

On Sat, 29 Jan 2005 16:53:49 GMT, Harry Demidavicius >
wrote:

>On Sat, 29 Jan 2005 08:25:07 -0600, Melba's Jammin'
> wrote:
>
>>In article >, " BOB"
> wrote:
>>(snip)
>>>
>>> Beets have their place.
>>> BOB
>>
>>Don't they, though. Compost heap comes to mind.
>
> May the Great Blue Bird of Happiness make a pu pu in his pupik . .

Harry..where have you been??? When did you start speaking Jewish????

Debra

On Tue, 01 Feb 2005 02:28:33 GMT, Debra Fritz >
wrote:

>On Sat, 29 Jan 2005 16:53:49 GMT, Harry Demidavicius >
>wrote:
>
>>On Sat, 29 Jan 2005 08:25:07 -0600, Melba's Jammin'
> wrote:
>>
>>>In article >, " BOB"
> wrote:
>>>(snip)
>>>>
>>>> Beets have their place.
>>>> BOB
>>>
>>>Don't they, though. Compost heap comes to mind.
>>
>> May the Great Blue Bird of Happiness make a pu pu in his pupik . .
>
>Harry..where have you been??? When did you start speaking Jewish????
>
>Debra

Oy! Debra! I began hanging with the fire-eaters [bbq] when visiting
it became a serious chore trying to glean something interesting
between the flame wars, the Bush bashings, and just the generally
gratuitous insults.
Samantha has told me that some civility and sanity has resurfaced, so
I've lurked here a while. Nice to see some old friends on here.

So who's hosting the Sandy Eggo Cook-in this year?

Harry

"Harry Demidavicius" > wrote in message
...
>
> So who's hosting the Sandy Eggo Cook-in this year?
>
> Harry

I'll jump in here. I will be organizing the thing as usual along with "The
Committee", Jamie and Koko. As far as the hosts, I don't know yet, but we
are hoping David and Katherine Barto can do it again. Their aerie is so
perfect for Cook-Ins! I hope to know in the next couple or three weeks.

Charlie