Ingredients
2 onions,small,chopped
1 tsp olive oil
4 garlic cloves,crushed
28 oz tomatoes,crushed
16 oz tomato sauce
2 cup small broccoil flowerets
2 cup small cauliflower flowerets
2 carrots,cut in diag. slices
1 tbsp parsley,dried
2 tsp leaf basil,dried
2 tsp leaf oregano,dried
Directions
1. Cook onion in oil in large nonstick skillet until softened, about 6
minutes.
2. Add garlic, crushed tomatoes, tomato sauce, broccoil, cauliflower,
carrots, parsley, basil and oregano. Bring to boiling. Lower heat;
partially cover and simmer 30 minutes.
3. Serve 1/2 cup sauce over 1 cup cooked pasta.
Servings: 12 servings
Primavera-Marinara Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Academics have tracked the existance of recipes back into ancient history, at least as far back into history as the Egyptians, and maybe further still. Interesting though that is, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years we have some recipe books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of meals on the menus of the nobility of that time. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including basil and rosemary. The introduction of these new culinary ideas created a surge in recipe books, most of which are now in academic collections. During the succeeding few hundred years, the rich families of the West competed with each other to offer the best banquets, and because of this the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Primavera Marinara Sauce recipe.
