Hey Lucille, I can give you quite a few ideas to use garlic, however "recipes" are not quite my strong point, as we don't really use them in the restaurant industry. Here's a very basic pomodoro...don't quote me on amounts, as I tend to cook by the "a little of this, a lot of that" units of measurement.
1-32 oz can of plum tomatoes
1/2 small yellow onion, small dice
8-10 cloves of garlic, thinly slice
2-4 oz extra virgin olive oil
Small palm full of freshly chopped basil
Put oil in appropriate sized pot on medium heat. When oil is hot, add garlic and saute until edges look lightly browned. Add onions and saute until they start becoming translucent...no need to fully cook. While this is going on, put the entire contents of your can of tomatoes in a bowl/container and crush them by hand. When onions are ready, add crushed tomatoes to pot, bring to light boil, stirring occasionally to prevent sticking/burning. Turn to low heat and let simmer for an hour or so, stirring occasionally. The sauce will reduce a bit and thicken on it's own. Add basil when the sauce has reached desired consistency. Salt and pepper to taste. Remove from heat and serve or cool down.
There are lots of others, that's just a good, basic sauce to start with.
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