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TOMATO PAGE




 


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 MAIN STREET IN GEORGETOWN, COLORADO.





TOMATOES

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 BASIL TOMATO SAUCE

1/2 cup extra virgin olive oil, 3 garlic cloves, peeled andfinely sliced, 2 pounds  large roma tomatoes peeled, and sliced, 6 basil leaves, torn,  1/4 to 1/2  teaspoon crushed fresh red pepper, salt and freshly ground black pepper.

 

Warm the oil in a large skillet  over medium heat. Add the garlic  and brown it slowly.

stir the tomatoes into the oil and garlic. Add the basil and red pepper flakes. Season with  salt and pepper. Increase the heat and cook for  3 to 5 minutes, until the tomatoes are a  chunky sauce. Serve immediately.  

 

ITALIAN FRESH TOMATO SAUCE

 

1/4 cup extra virgin olive oil, 4 garlic cloves, peeled and thinly sliced, 1 medium onion, finely chopped, 3 pounds red plum tomatoes, washed, seeded, and chopped, salt, 6 basil  leaves, torn, 1teaspoon chopped fresh oregano, or to taste.

 warn the oil in a large skillet over medium heat and stir in the garlic. Cook gently for 1 to 2 minutes without browning, and then stir in the onion and cook for 2 minutes , until onion has softened. Add tomatoes and sprinkle with salt, stir in the basil and cook until mixture bubbles. Cook for 4to 6 minutes , or until the tomatoes are tender. Stir in the oregano and cook for one minute longer.

Serve it immediately or if you prefer a smooth sauce, process it in a blender  or a  food processor, then reheat it before serving. 

 

 

 

 

 

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CALZONE WITH TOMATOES AND SLICED PROSCIUTTO

DEEP-DISH PIZZA DOUGH
1 TABLESPOON OLIVE OIL, 1 MEDIUM ONION, FINELY CHOPPED, 1 CLOVE GARLIC, MINCED, 1 CUP  ( 8 OUNCE) RICOTTA CHEESE , 1/3  CUP CHOPPED TOMATOES, 2 TABLESPOONS CHOPPED FRESH PARSLEY, 1/4 POUND SLICED PROSCUTTO-CUT INTO STRIPS, 2 CUPS , ( 1/2 POUND),  SHEDDED WHOLE MILK MOZZARELLA CHEESE, CORNMEAL FOR BAKING SHEET , OLIVE OIL
DIVIDE DOUGH INTO 2 EQUAL PORTIONS, ROLL EACH HALF OUT ON A FLOURED SURFACE TO A 12 INCH CIRCLE  & SPREAD HALF OF THE RICOTTA FILLING OVER HALF OF EACH CIRCLE OF DOUGH, LEAVING ABOUT 1/2 INCH MARGIN.

SPRINKLE HALF OF EACH CIRCLE  WITH HALF OF THE PROSCIUTTO STRIPS AND 1 CUP OF THE MOZZARELLA CHEESE. FOLD CIRCLES IN HALVES OVER THE FILLING, MOISTENING AND PINCHING EDGES TOGETHER TO SEAL. PREHEAT THE OVEN TO 45- F. SPRINKLE A LARGE GREASED BAKING SHEET LIGHTLY WITH CORNMEAL. PLACE CAKZONE WELL APART ON PREPARED BAKING SHEET. LET RISE UNTIL PUFFY. ( 12 TO 15 MINUTES). BRUSH TOPS LIGHTLY WITH OLIVE OIL, THEN SERVE HOT.