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)
olive oil
Italian seasoning
Garlic powder
Parmesan cheese

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.

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