Elder Publisher Wayne Kasich responds from International Falls with this helpful idea for the Frenchmen's surplus tomatoes:
He writes: Here you go, a light sauce recipe from Barron's "The Joy of Pasta."
FILETTO SAUCE:
2 tablespoons olive oil
4 cloves chopped garlic
2 lg onions
3/4 tsp salt
1 tsp oregano (1/2 tsp dried)
2 TBL fresh basil (2tsp dried)
1/4 tsp red pepper flakes
2 lb can crushed or diced tomatoes
1/2 tsp sugar
Blk pepper
Heat oil, add garlic one minute, add onion and sauté until opaque.
Add salt, oregano, basil and red pepper flakes and stir well for one minute.
Add tomatoes and sugar and bring to a boil, lower heat and simmer uncovered for 30 minutes.
Add black pepper before serving over any large pasta.
The book says that this is the sauce you see the restaurant staff having in Italy and it should not be overcooked. I will look into it when I get to Italy.
Looks like you have enough tomatoes to feed the neighborhood.
Sent from my iPad
