Wednesday, September 3, 2003 - Page updated at 12:00 AM

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Sicilian Tomato Sauce

Serves 8 to 10 with meatballs

- 1 cup golden raisins
- ½ cup white wine
- ½ cup extra-virgin olive oil
- 1 cup chopped onion
- ½ cup pine nuts
- 2 tablespoons minced garlic
- 1 large, vine-ripened tomato, diced
- 2 cans (15 ounces each) tomato sauce

1. In a small bowl, soak raisins in white wine for 10 minutes.

2. In a large skillet over medium-high heat, heat the oil until hot. Add onion and pine nuts, and sauté 3 minutes. Add garlic and diced tomato, and sauté 2 to 3 minutes. Stir in soaked raisins with any unabsorbed wine, and bring to a boil for 1 minute.

3. Add tomato sauce, bring to a simmer and cook gently, stirring frequently, for about 15 minutes, or until saucy. (If sauce gets too thick, add a touch of water.)

© 2003 Kathy Casey Food Studios®

Copyright © 2003 The Seattle Times Company


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