1 tbsp olive oil
1 cup chopped onion
4 cloves garlic -- minced
1 1/2 tsp sugar
3/4 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
1/8 tsp salt
35 oz plum tomatoes -- (1 can)
1 undrained
Directions
Heat the oil in a large saucepan over medium heat until hot. Add
onion and garlic; saute 3 minutes. Add remaining ingredients; bring
to a boil. Cover, reduce heat, and simmer 15 minutes. Yield: 5 cups
(serving size: 1/2 cup).
Recipe By : Cooking Light, June 1995, page 106
From: Date:
Servings: 10 servings
Chunky Herb-Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato; Vegetable
The History of Recipes
Academics have traced the existance of recipes way back into antiquity, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to experts are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, mint and dill. As our culinary historical trip moves on a few more years there were a couple of books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is served today, but rather accounts of the types of food prepared by the cooks of the rich. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new culinary innovations created an eruption in recipe books, the majority of which are now in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Europe strove to serve the most exotic meals, and as a result cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications are greatly in demand mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chunky Herb Tomato Sauce recipe.
