Chunky Tomato Sauce

This sauce has just a little bit of a kick to it.

Chunky Tomato Sauce
Ingredients:
8 C chopped Tomatoes (with juices)
2 Tbs minced Garlic
1 C chopped Onion
3 Tbs Olive Oil (to saute onion and garlic)
1 Tsp Oregano
1/2-1 Tsp crushed Red Pepper flakes (depending on how much kick you want)
1/8 C Basil
Pinch of Thyme
Pinch of Rosemary
1 Tsp Salt
1 Tsp ground Black Pepper
3 Tbs Flour

Directions:
1) Saute onion in olive oil till soft and translucent, add garlic and keep on heat stirring for a few additional minutes.
2) Set aside.
3) In a large sauce pot put in your 8 cups of tomatoes and turn heat to high.
4) Add onion and garlic.
5) Bring to boil then turn down and allow to simmer covered.
6) Measure out all your seasonings.
7) Add to pot an mix together.
8) Allow to cook covered at a simmer, for at least one hour.
9) Take about 1/4 cup of the liquid portion of the sauce and put into a bowl.
10) Add flour and mix together well so there are no chunks.
11) Add mixture back into pot and stir together. (This helps thicken the sauce just enough)

Serve over pasta, in a lasagna, or any other dish that calls for a fantastic chunky tomato sauce!

Steak Gumbo

Ingredients:
2-3 lb of Stewing Beef (cut into small bite size pieces)
Salt and pepper
1/4 C Vegetable Oil
1 lb Smoked Sausage (cut into 1/4 in slices)
1/2 cup all-purpose flour
5 tbs Butter
1 large White or Yellow Onion (chopped)
5 cloves Garlic (minced)
1 Green Bell Pepper (chopped)
3 stalks of Celery (chopped)
1/4 C Worcestershire Sauce
1/4 bunch parsley, stems and leaves (coarsely chopped)
4 C hot Water
5 Beef Bouillon Cubes
1 (14 oz can) Stewed Tomatoes with juice
2 C frozen Okra (sliced width wise, can use fresh if you wish)
4 Green Onions (chopped use white and green parts)
1/2-1 tbs Hot Sauce (your favorite brand add more or less to taste)
1/2 lb small Shrimp (peeled, deveined and cooked...[I cheat and use already deveined shrimp])
2-3 C Barley

Directions:
1. Season the stewing beef with salt and pepper.
2. Heat the oil in a heavy bottomed pan over medium-high heat. Cook the steak until browned on each side and remove.
3. Add the sausage and cook until browned, then remove.
4. Sprinkle the flour over the oil, add 2 tbs of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes.
5. Let the roux cool.
6. Return the pan to low heat and melt the remaining 3 tbs of butter.
7. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
8. Add Worcestershire sauce, salt/pepper (to taste), hot sauce, and the 1/4 bunch parsley.
9. Cook, while stirring frequently, for 10 minutes.
10. Add 4 cups hot water and bouillon cubes, whisking constantly.
11. Add the beef and sausage.
12. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
13. After 45 minutes add tomatoes, okra, and barley.
14. Recover and simmer for 1 hour.
15. Just before serving add the green onions, shrimp and chopped parsley.

Happy Cooking!