THE MUTTI HOLY TRINITY
MUTTI Tomato Puree with basil meets Chef Sharon’s Holy Trinity of mushroom, onions, and peppers . A little peach juice, extra virgin olive oil, more basil, sliced garlic a little smoke – and WOW!
Makes 6 cups
2 T. margarine
2 T. extra virgin olive oil
8 oz. white button mushrooms, washed and sliced
1 lg. yellow pepper, cored and cut into 1/2 inch squares or strips
1/2 lg. sweet onion, peeled and cut into 1/2 inch squares
8 lg. garlic cloves, peeled and thinly sliced
1 t. salt
fresh grind black pepper to taste
25 oz. jar MUTTI Tomato Basil Puree
12 oz. jar sweet red roasted peppers, including liquid from jar, cut into 1/2 inch squares or strips
1/2 c. Looza Peach Juice
2 t. liquid smoke
2 t. dried basil
In extra-large skillet, over medium heat, melt margarine with oil.
Add mushroom, onion, yellow pepper, salt and black pepper. Stir to coat with oil, then saute till veggies begin to sweat their waters.
Add remaining ingredients, stir and cook, uncovered, on low heat for about 20-30 minutes. Adjust salt.
Serve over your favorite pasta. Tonight we’re have cavatappi (ridged elbows with a double twist).
Notes: MUTTI makes a velvety puree that fits well into fine sauces. Although the ingredient arrangement is rustic, the high caliber puree enhances its worth.
I don’t know how much this cost, because Steve bought it. If it was in the high price category, it was worth every cent over the cost of competing purees. If it was at the low end price, then it’s my lucky day!
Thank you MUTTI!