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Pasta Sauce

6 medium tomatoes
1 green pepper
1 sweet red pepper
1 hot banana pepper (optional)
2 medium onions
2 Italian or Macedonian sausages (roughly 1 lb/500 g)
1 cup dry stout (or optional rauchbier) 250 mL
1 5 1/2 oz. can tomato paste 156 mL
1 large clove garlic
1 Tbsp dried oregano 15 mL
1/2 Tbsp dried basil 7 mL
1/2 Tbsp parsley 7 mL
salt and pepper to taste

Lengthwise halve the tomatoes, peppers and onions and barbecue
them, along with the sausages, on a medium flame until the vegetable
skins are slightly charred and the sausages cooked. (The sausages
may be parboiled in advance of barbecuing if time is a consideration.)
Remove the vegetables and sausages from the grill and allow them
to cool until they can be comfortably handled.

Peel, core and crush the tomatoes in a medium-sized pot and stir
in the tomato paste and stout until you have a deep reddish-brown
sauce. Mince the garlic and add it to the sauce along with the
seasonings. Stir well. After peeling the onions and the peppers,
chop them and the sausages into medium-sized pieces (except the
optional hot pepper, which should be finely diced) and add them to
the pot. Simmer the sauce for at least 30 minutes and adjust the
seasonings to taste. Serve over al dente linguini or other pasta.
Serves 4 - 6.


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