| Cuisine: Italian | Type: Main Course | Serves: 4 |
|
Source:
|
Various |
|
Attributes:
|
Book, Healthy, Vegetarian |
|
Comments:
|
The Zucchini-Corn Fritter recipe is found elsewhere. This sauce can be made vegetarian by leaving out the prosciutto. |
|
Serving Suggestions:
|
We like to serve this on Zucchini-Corn Fritters with some sliced fresh heirloom tomatoes from the garden. |
|
Ingredients:
|
1/4 cup prosciutto, diced (or leave out for vegetarian) 1 tbs. extra-virgin olive oil 1/2 cup onion, diced 1/2 cup red bell pepper, diced 1 tbs. tomato paste 2 tsp. garlic, minced 1/2 cup dry white wine or vermouth 1 14-oz. can diced tomatoes in juice, we use fire-roasted 1 tbs. white wine vinegar 2 tsp. sugar 1/2 tsp. red pepper flakes (more or less to taste) 1/2 tsp. dried basil leaves Salt to taste |
|
Instructions:
|
1. Sauté the diced prosciutto in oil in a large nonstick skillet over medium-high heat until crisp, 3-4 minutes. Add onion and red bell pepper and sauté 5 minutes, then stir in the tomato paste and garlic and cook a couple of minutes. 2. Deglaze with wine. Reduce until nearly evaporated, then add the remaining ingredients except salt. Bring to a simmer and cook 8-10 minutes until it has thickened some and the canned tomato flavor is cooked out. Season with salt to taste and keep warm until ready to serve. 3. Top the fritters with a bit of the sauce. You can sprinkle on some grated Parmesan, too, if desired. |
|
Related recipes:
|
2021-08-07