Evergreen Spaghetti

* Exported from MasterCook *

EVERGREEN SPAGHETTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Harned 1994
Herbs Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil
2 tb Butter
2 ts Coriander seed -- crushed
3 Garlic cloves -- minced
1 md Onion -- chopped
5 md Green tomatoes -- chopped
1 c Chicken broth
-- preferably homemade
1 tb Fresh basil -- chopped
2 ts Winter savory -- chopped
2 ts Fresh thyme -- chopped
2 tb Italian parsley -- chopped
1 t Salt -- or to taste
1 pn Sugar
1 c Monterey Jack cheese
-- shredded
-----GARNISH-----
Sprigs of basil, winter
-- savory and thyme

Saute coriander in oil and butter in large saucepan
until fragrant. Add garlic and onion. Cover pot and
soften vegetables over low heat for a few minutes.
Add green tomatoes and saute a few minutes longer,
until slightly softened. Add broth, herbs, salt and
sugar. Cover and simmer about 45 minutes, until
tomatoes are completely soft.

Process sauce in blender or food processor until
smooth. Return to pan, heat to just below boiling,
add cheese, and stir until cheese is melted and sauce
is thick and smooth. Serve over spaghetti and garnish
with fresh herb sprigs.

The editors wrote: "Face it: some years, for some of
us, the tomatoes never ripen. What to do? Eat them
anyway. The coriander, sugar and bland cheese balance
the tartness of...green tomatoes in this brave recipe."

Recipe from Joan Saunders of Calgary, Alberta, Canada
in "Great Spaghetti Sauce Cookoff" article in "The
Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2.
Pp. 79-80. Posted by Cathy Harned.



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