Jamaican Rice and Peas
INGREDIENTS:
3 tb Olive oil 13 oz Canned toamtoes, chopped
2 c Chopped onions 6 oz Tomato paste
1 md Bell pepper, diced 1 tb Honey
2 ts Basil Black pepper, lots
1 ts Oregano 6 ea Garlic cloves, minced
1 ts Thyme Parsley
1 1/2 ts Salt
3 tb Olive oil 13 oz Canned toamtoes, chopped
2 c Chopped onions 6 oz Tomato paste
1 md Bell pepper, diced 1 tb Honey
2 ts Basil Black pepper, lots
1 ts Oregano 6 ea Garlic cloves, minced
1 ts Thyme Parsley
1 1/2 ts Salt
Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt. Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.
Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.
Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.
Serve over spaghetti & with homemade garlic bread.
Mollie Katzen, "Moosewood Cookbook", Revised Edition
Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.
Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.
Serve over spaghetti & with homemade garlic bread.
Mollie Katzen, "Moosewood Cookbook", Revised Edition