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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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From personal chef Phyllis Segura. Ingredients:
2 medium yellow onions, quartered and sliced |
3/4 cup olive oil |
1 (14 ounce) can tomato puree |
1/2 cup dry red wine |
1/2 cup sugar |
2 butternut squash, peeled, seeded and diced |
3/4 cup balsamic vinegar |
1 head celery, peeled of strings and diced |
1/2 lb pitted green olives, chopped |
1 -1 1/2 ounce capers |
1/2 cup parsley, chopped |
1/4-1/2 cup pine nuts |
sea salt |
fresh ground black pepper |
Directions:
1. Sauté onion in olive oil. Add tomato puree, wine, sugar. Simmer 30 minutes.
2. Add the squash and vinegar to the tomato sauce. Stir well and taste for seasoning.
3. Blanch celery in boiling water then drain and dip into ice water. Drain again and add to the mixture.
4. Add capers, parsley, olives, and pine nuts for final five minutes.
5. Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.
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