Tomatoes and Thai Basil Pasta Sauce
|Roma tomato||5 Pound, diced|
|Fresh rosemary sprigs||1 , minced|
|Fresh oregano||3 Tablespoon, chopped|
|Fresh thai basil||3 Tablespoon, chopped|
|Fresh thyme||1 Teaspoon|
|Fresh garlic||6 Clove (30 gm), minced|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Roma tomatoes||5 Pound, diced|
|Onions||3 Medium, chopped|
|Rosemary||1 , minced (Use Fresh)|
|Oregano||3 Tablespoon, chopped (Use Fresh)|
|Sweet basil||1⁄4 Cup (4 tbs), chopped|
|Thai basil||3 Tablespoon, chopped|
|Thyme||1 Teaspoon (Use Fresh)|
|Garlic||6 Clove (30 gm), minced (Use Fresh)|
|Bell pepper||1 , chopped|
|Bay leaves||2 (Use Fresh)|
|Sangria/Red wine||1⁄2 Bottle (0.5 l)|
|Black pepper||1⁄2 Teaspoon|
Dice the Roma Tomatoes, and place in a large heavy bottom kettle, set aside.
Chop the onions, bell pepper and mince the garlic. Set aside in separate containers.
Cut the Oregano, Rosemary, Thyme, Bay Leaves, Sweet Basil and Thai Basil and wash. Remove the Oregano from the stem, Sweet Basil, Thai Basil and chop. Remove the Rosemary, Thyme and mince. Wash the Bay Leaves, leave whole and set all the herbs aside in separate containers.
In a heavy bottom skillet, melt the butter. Add the garlic, onions, bell pepper Thyme and Rosemary and sauté.
On medium high, start to cook down the Roma Tomatoes. Add the salt and pepper. Once comes to a boil add the sautéed vegetables. Pour in 1/2 bottle of Sangria. Continue to cook for a few minutes. Turn down heat to low, just to allow to bubble and add the Sweet Basil and Thai Basil.
Cook for several hours to thicken the sauce. Taste several times and add additional salt and pepper to taste.
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