Wednesday, May 4, 2011

Janice's Fresh Cacciatore Sauce

Delightful, fresh and fast. Wonderful on gnocchi (those terrific little potato pastas) or over chicken breasts and rice.

Taste the sauce after about 10 minutes of simmering and decide if you would prefer more garlic, crushed red pepper, or if it is too acidic and needs a pinch more sugar (this depends on the type of tomatoes you use). Almost impossible to put in too much fresh parsley or fresh basil, so just go outside and grab bunches of the lovely things!

The nutrition facts can be found at Calorie Count! Four generous servings of sauce with only 136 calories!

Fresh Cacciatori Sauce


1 T olive oil
1/2 cup onions, chopped
4 garlic cloves, crushed - large crush or big slices
30 oz tomatoes, fresh or two cans of tomatoes, chopped
1/4 C fresh parsley, chopped
1/4 C fresh basil, chopped
1/2 t brown sugar
1/4 t crushed red pepper flakes

optional: extra garlic powder, more red pepper flakes, or more basil, etc....


place the olive oil and saute the onions til soft. Then add the crushed garlic cloves and let it go until golden brown. Remove and discard garlic (you won't get it all, just get the bigger hunks).

Add the rest of the ingredients to the, bring to a boil, reduce heat and simmer for 10 minutes.

Taste and adjust seasonings and simmer until the rest of the meal is done and ready to be sauced.

If you want to serve it with gnocchi, boil the gnocchi right before making the sauce and let it sit in a colander until the sauce has simmered. You can make the sauce in the same pot. Add the gnocchi to the sauce and allow it to simmer a few more minutes. Serve as is or with a little Parmesan.

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