Easy Recipe Finder
Recipe Feeder
2 tablespoon Olive Oil
1 cup Onion, Chopped
3 medium Garlic Cloves, Minced
1¾ pound Tomatoes, Whole
2 teaspoon Tabasco
1 tablespoon Basil, Fresh Chopped
½ teaspoon Rosemary
¼ teaspoon Salt
1/3 cup Ricotta Cheese
1/3 cup Yogurt, Plain
In a large saucepan, heat the oil and saute the onion and garlic until soft, 5 minutes. Chop the tinned tomatoes, reserving the liquid. Add the tomatoes, 1/2 cup of the reserved liquid,tabasco sauce, basil, rosemary and salt to the saucepan and mix well. Simmer, uncovered, for 30 minutes, adding more of the tomato liquid if the sauce is too thick.
In a food processor or blender, process the ricotta cheese and yogurt until smooth. Stir the mixture into the tomato sauce and heat without allowing it to come to a boil. The sauce may look slightly grainy, but appears smooth when it is added to hot pasta.
1 cup Onion, Chopped
3 medium Garlic Cloves, Minced
1¾ pound Tomatoes, Whole
2 teaspoon Tabasco
1 tablespoon Basil, Fresh Chopped
½ teaspoon Rosemary
¼ teaspoon Salt
1/3 cup Ricotta Cheese
1/3 cup Yogurt, Plain
In a large saucepan, heat the oil and saute the onion and garlic until soft, 5 minutes. Chop the tinned tomatoes, reserving the liquid. Add the tomatoes, 1/2 cup of the reserved liquid,tabasco sauce, basil, rosemary and salt to the saucepan and mix well. Simmer, uncovered, for 30 minutes, adding more of the tomato liquid if the sauce is too thick.
In a food processor or blender, process the ricotta cheese and yogurt until smooth. Stir the mixture into the tomato sauce and heat without allowing it to come to a boil. The sauce may look slightly grainy, but appears smooth when it is added to hot pasta.
