Sunday, February 10, 2008

Spaghetti Pompadour

2 cans stewed tomatoes (NOT WHOLE) (save ½ can for later use)
1 large onion, chopped (separate into halfs)
2 Tbsp. olive oil
1 Tbsp. Italian seasoning
½ tsp. sweet basil
4 tsp. salt
1 tsp. black pepper
¼ cup vinegar juice from a jar of green olives
1 Tbsp. balsamic vinegar

6 cloves garlic, minced
½ cup green olives, sliced

Place into a blender 1 ½ cans tomatoes, ½ chopped onion and olive oil, Italian seasoning, basil, salt and pepper, and vinegars. Chop with blender until consistency of Salsa.

Add remaining ½ can tomatoes, minced garlic, ½ chopped onion and sliced green olives and stir. Let stand at least 4 hours so flavors can blend.

Boil spaghetti until al dente. Cover with pompadour sauce. Sauce may be heated slightly just to take off chill or added cold.

Serve with meatballs or Italian sausage, salad and garlic bread.

Extra sauce can be frozen. There is enough sauce to cover approx. 1 ½ pound of spaghetti.

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