|
|
Article: Using homemade tomato sauce. (recipes)
- Article from:
- Sunset
- Article date:
- September 1, 1984
CopyrightCOPYRIGHT 1984 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
The DiPinto clan divides the results of its tomato sauce marathon (see page 68) to use in favorite family recipes; these three are samples. In the first, the sauce captures the juices of the moiist pot-roasted prok that simmers in it; the second is a simple recipe for eggplant parmesan. The third tailors the sauce to pasta, with the option of adding Italian sausages. Italian Pork Roast with Olives
2 tablespoons olive oil
1 pork butt or shoulder roast, 3 to 3-1/2 pounds
2 large onions, thinly sliced
2 cups DiPinto tomato sauce (page 69)
1 cup water
1 can (about 6 oz.) pitted green or black ripe olives, drained