Tomato Sauce with Parsley and Garlic

Name: Tomato Sauce with Parsley and Garlic
Yield: Makes About 1 Quart
Cuisine: Italy
Ingredients: 6 tablespoons extra virgin olive oil; 1 bay leaf; ¼ teaspoon ground cinnamon; ¼ cup fish glaze or 4 fish bouillon cubes; 6 garlic cloves, halved; ¾ cup fresh flat-leaf parsley sprigs, stems removed; 2 teaspoons freshly ground black pepper; 1 tablespoon coarse sea salt; 2 cans (28 ounces each) plum tomatoes, drained through a colander, seeds discarded; ¼ teaspoon cayenne pepper, or more to taste; 1 medium onion, finely chopped; 1 small carrot, sliced

Preparation info

Makes About
1 Quart

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Ingredients

6 tablespoons extra virgin olive oil
1 medium onion, finely chopped
¼ cup

Europe
Italy
Sauce
Pescatarian
Sicily
Mediterranean
Gluten-free

Method

In a 4-quart flameproof earthenware casserole, cook the onions in the olive oil over medium heat until softened but not browned, about 5 minutes. Add the fish glaze, cinnamon, bay leaf, carrot, salt, black pepper and cayenne, and saute over medium heat for 5 minutes. Add the tom