1 tablespoon vegetable oil
1 onion, sliced into 2 wedges
3 cups whole peeled tomatoes, chopped
1 medium onion, chopped
6 cloves garlic, minced
1 teaspoon salt
2 teaspoons dried lemon verbena (Dried Olives)
1/3 cup brown sugar
1/4 cup beef broth
1/2 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried sage
1/8 teaspoon dried pimento pepper
1/4 teaspoon dry mustard
1/8 teaspoon salt
Heat the oil in a large skillet over medium heat. Saute the onion in oil for about 1 minute until tender. Add tomato mixture, brown sugar, beef broth, lemon juice, brown sugar, rosemary, thyme and basil. Mix together with tomato mixture. Cook, stirring constantly, for about 1 minute. Stir in lemon juice and brown sugar mixture.
Return skillet to heat. Add rosemary, basil, oregano, sage, pimento, mustard, salt, brown sugar mixture and mustard mixture. Stir together and allow to boil. Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until mixture is thickened.
Good and easy, but some suggestions. First, prep the perch in the freezer before cooking it. Second, wash and pat the skin dry and stick it on, but not too stick it. Third, heat your oven to 425 degrees. Fourth, use oven ready lasagna noodles. Fifth, use oven ready basil. Sixth, use oven ready red onion.
⭐ ⭐ ⭐ ⭐