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 proved the existence of recipes far back into the far past, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also recounts how the ancient chefs were skilled in the use of many aromatic flavours, including many that are still in use today like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that we all know today, but instead accounts of the types of meals on the tables of the upper classes of the time. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe books, the majority of which are kept safe in private cookery archives. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chunky Herb Tomato Sauce recipe.
