Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.

In defense of the Army, and based on my own experience making up my college syllabus every year, I would say a lot of that verbiage is due to the atmosphere in our society today, a resistence towards accountability, i.e., "I didn't know that the flour wasn't supposed to have cockroaches in it, that wasn't in the manual." I imagine that the original recipe was about 5 pages long and each end every extra comment got added as time went on and somebody screwed up. Every year my syllabus gets longer and longer, as I have to cover every possible scenario so a student can't say, "That wasn't covered by the syllabus." For example, I have to specifically state that there is to be no cheating in class, (as if that wasn't a given) and then I have to go into great detail to describe specifically what constitutes cheating and what the consequences will be in each case. I not only put due dates for all my assignments but I break them up into "milestones" and tell my students, "At this point you should have your paper half done" etc. Also, since people only read about 25% of the instructions anyway, I'll bet that accounts for a lot of the repitition. Also, I'll bet the reason this absurdly detailed recipe was allowed to flourish is that the military has other better things to do with its time than go through the process of editing the brownie recipe! I'll bet the instructions for assembling a rifle are a lot more suscinct!

Thanks Woodie2 :) Im all the way almost to high bridge road just off of A1A so we really are close . Drop me a line next time you are here if you want to talk food and gardens :) Mitchdesi its interesting that you discovered that possibilty so quickly .You see the voting has been ongoing since the first and it was not untill someone on another forum alerted me that I was aware of the voting flaw .I immediatly sent an email to the folks at mambolicious letting them know that there is a flaw in the voting . I hope that they can log IPs and ensure a fair vote . You are attempting to be accusatory to the wrong party .

I was googling to find Heart-Healthy recipes and ran across your post. I would like to request the Healthy Eatin' Recipes Vol. 1 if it is still available. Perhaps you've made Vol 2 by now?! Our family has a terrible heart history and I have high cholesterol. Thanks! drake6234@gmail.com