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Mushroom-Zucchini Tomato Sauce alla DeRenzo
DeRenzo Family, Northport, NY
“This versatile tangy, sweet sauce adds rich flavor, texture and the delicious taste of southern Italy to all pasta dishes! Refrigerate or freeze and use when needed.”
Thomas DeRenzo
INGREDIENTS Serves 8 to 10
1⁄4 cup olive oil
4 cloves garlic, minced
2 cups chopped yellow onion
2 zucchini, quartered length- wise, then cut into 3⁄8-inch- thick strips
2 teaspoons fine sea salt, or to taste
1⁄4 teaspoon ground black pepper
1 pound sliced cremini mush- rooms
2 (28-ounce) cans crushed tomatoes
1 (28-ounce) can tomato purée 1 (6-ounce) can tomato paste
1⁄2 cup packed light brown sugar
1⁄2 cup chopped fresh basil
1⁄2 cup chopped fresh parsley
1⁄2 cup grated Romano cheese
3 dried bay leaves
2 teaspoons chopped fresh oregano
2 teaspoons onion powder
PREPARATION
122 – TASTE OF HOME
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Heat the oil in a large pot or cast-iron Dutch oven over high heat until just smok- ing. Add the garlic and cook until lightly browned, about 1 minute, stirring constantly.
Add the onion and cook un- til softened and translucent, about 8 minutes, stirring oc- casionally. Add the zucchini, salt and pepper and cook 2 to 3 minutes more.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, 8 to 10 minutes.
Slowly stir in the crushed tomatoes, tomato purée and tomato paste. Add the brown sugar, basil, parsley, cheese, bay leaves, oregano and onion powder and stir to combine.