Sunday, April 15, 2012
Homemade Pasta Sauce and Easy Foccacia Bread
Homemade Pasta Sauce - crockpot
4 medium tomatoes, diced (I had about 25 ounces total when I weighed them)
1/2 cup diced onion
2 gloves garlic, minced
1 6-oz can tomato paste
1 8-oz can tomato sauce
1 can sliced mushrooms (or 8 ounces fresh sliced mushrooms)
1 large bay leaf
1 tsp oregano
1/2 tsp basil
2 beef bouillon cubes
salt and pepper to taste
Combine all ingredients in a crock pot and stir. Cook on low until tomatoes break down and flavors are blended (about 6 hours on Low). Remove bay leaf before serving.
I made mine the night before and refrigerated, then warmed it up on the stovetop. Serve over hot pasta of your choice. I served it over some Porcini Mushroom Tortellini.
Easy Foccacia Bread
1 package crescent rolls (or the crescent baking sheets)
If using crescent rolls, do not separate but press seams together when spreading out in the baking sheet.
Place crescent sheet/rolls on a baking sheet and roll out to cover surface.
Brush lightly with olive oil. Sprinkle on Italian seasoning, garlic powder and Parmesan cheese. Bake at 375 for 12-15 minutes until golden brown. Remove bread from pan and let cool on cooling rack until ready to serve. Cut into squares.