Provolone with Three Sauces

Provolone with Three Sauces

prep time

minutes
cook time

minute
servings
12

Ingredients


























Cooking Instructions

For marmalade:


1

Cut whole apples in thick slices. Combine in large nonreactive pan with water and vinegar. Bring to a boil. Simmer 45 minutes. Line strainer with heavy towel. Place over large bowl. Pour apple mixture into strainer. Allow to drain overnight. Weigh juice to determine amount of sugar needed for a ratio of 3 parts juice to 2 parts sugar. For 1-1/2 pounds juice, use 1 pound sugar. For 2-1/4 pounds juice, use 1-1/2 pounds sugar. Mix juice and sugar back in pan. Seed and dice peppers. Add to juice mixture. Bring to a boil; reduce heat and simmer 45 to 55 minutes until reduced and thick. Skim any residue if necessary. Pour into covered container and refrigerate. (2 cups marmalade)


For tomato puree:


1

Heat oven to 200ºF. Cut tomatoes lengthwise into 4 slices. Sprinkle with salt and drain on paper towels for 20 minutes. Brush baking pan with 3 tablespoons olive oil. Sprinkle with thyme and basil. Place tomatoes in pan. Sprinkle with sugar and pepper. Bake 5 hours. Remove from oven and place tomatoes and juices from pan in blender container. Add 1/2 cup olive oil. Blend until thick. Set aside. (1-1/3 cups puree)


For olive puree:


1

Drain and rinse olives. Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process, until mixture is a fine puree. (3/4 cup puree)


2

Final preparation: Place the strips of provolone in center of large serving platter. With a coffee spoon, place the sauces around the cheese in a decorative pattern.


Ingredients


























Cooking Instructions

For marmalade:


1

Cut whole apples in thick slices. Combine in large nonreactive pan with water and vinegar. Bring to a boil. Simmer 45 minutes. Line strainer with heavy towel. Place over large bowl. Pour apple mixture into strainer. Allow to drain overnight. Weigh juice to determine amount of sugar needed for a ratio of 3 parts juice to 2 parts sugar. For 1-1/2 pounds juice, use 1 pound sugar. For 2-1/4 pounds juice, use 1-1/2 pounds sugar. Mix juice and sugar back in pan. Seed and dice peppers. Add to juice mixture. Bring to a boil; reduce heat and simmer 45 to 55 minutes until reduced and thick. Skim any residue if necessary. Pour into covered container and refrigerate. (2 cups marmalade)


For tomato puree:


1

Heat oven to 200ºF. Cut tomatoes lengthwise into 4 slices. Sprinkle with salt and drain on paper towels for 20 minutes. Brush baking pan with 3 tablespoons olive oil. Sprinkle with thyme and basil. Place tomatoes in pan. Sprinkle with sugar and pepper. Bake 5 hours. Remove from oven and place tomatoes and juices from pan in blender container. Add 1/2 cup olive oil. Blend until thick. Set aside. (1-1/3 cups puree)


For olive puree:


1

Drain and rinse olives. Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process, until mixture is a fine puree. (3/4 cup puree)


2

Final preparation: Place the strips of provolone in center of large serving platter. With a coffee spoon, place the sauces around the cheese in a decorative pattern.


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