This is a super easy sauce to do on a cook top with one pan or skillet. It can be made in a pressure cooker, I use electric, by using your browning feature then adding ingredients in same order as stove top cooking. I love the flavor of sauce using fresh tomatoes, however, canned dice tomatoes can be substituted.
To be fair about canned tomatoes, there are also the dice tomatoes that are already seasoned and are pretty darned good to doctor up for sauces. I use an immersion blender for a smoother sauce, fresh or canned.
Although I have tried to be as accurate as possible on measurements, when I make it I use my palm to measure a small, medium or large palm full when measuring spices. This is how I came up with the measure spoon amounts. This recipe can be easily doubled or tripled depending on number of people serving.
1 cup onions diced
2 Tablespoons Grape seed oil (Does not distort flavors, is tasteless and has a high smoke point)
1 teaspoon Garlic minced
1/2 teaspoon Rosemary
1/4 teaspoon Oregano
1 Tablespoon Fennel Seed (or less to taste)
2 teaspoons Basil
1 teaspoon Parsley flakes
1/8 teaspoon Tarragon (optional)
2 Cups fresh tomatoes peeled, OR
2 cups diced tomatoes
1 Tablespoon sugar to cut acid
Salt Pepper to your taste
Note: If you like other spices not covered here, use whatever You like.
In a skillet or your electric pressure cooker, on the browning mode, pour in about 2 Tablespoons of Grape seed oil. Sauté Onions, Garlic in oil, when starting to cook down, add Fennel Seed. The aroma is fantastic. After sautéing for a couple of minutes, toss in remaining spices, stir well, reduce heat, Add, tomatoes and simmer for however long you like. I did mine for about an hour, or less. Use immersion blender to make a more liquefied sauce.
Serve over favorite pasta. This will also make a really good pizza sauce if you like grilled pizza.
If using pressure cooker the time will be maybe 10 minutes. I suppose one could do this on a grill although I have not tried it.
Serves: Maybe 4 people
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.