I have broken this up into pieces. Today is the red sauce. Please be patient as I’ve not blogged before. This was the best lasagna I have had in a longtime. The vegetable market on Saturday was fantastic.
Red Sauce
• Two carrots- cleaned and peeled, cut in half length wise
• About a pound of beautiful tomatoes-the ones that have their vines attached, cut in half
• 2 brown or yellow onions
• Red bell pepper- cut in half and seeds cleaned out
• Yellow bell pepper- cut in half and seeds cleaned out
• 5 cloves garlic- peeled
• A pepper-they have green jalapeño looking ones here, but they are not spicy
• Olive oil
Pre-heat the oven to 180 C or 350 F. (Normally recipes ask you to broil the vegetables, I cannot remember the last time I have lived in a place that has a working broiler. I have found that this method is tasty too).
Pour enough olive oil in the bottom of a 9 X 13 inch pan to generously coat the bottom. Place the vegetables all in the pan and salt and pepper them before placing in the oven.
Cook for 30 minutes, check to make sure everything looks okay and stir if you feel like it. Then cook for another 20 – 30 minutes. The vegetables should be a bit brown and the tomatoes very juicy and falling apart. Cool, then puree in the blender.
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