{"id":296,"date":"2011-01-29T20:50:36","date_gmt":"2011-01-30T01:50:36","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=296"},"modified":"2011-01-31T11:37:39","modified_gmt":"2011-01-31T16:37:39","slug":"sauce-tomate","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=296","title":{"rendered":"Sauce tomate"},"content":{"rendered":"<p><strong>Source:<\/strong><a href=\"http:\/\/www.foodnetwork.com\/recipes\/mario-batali\/cannelloni-al-forno-baked-pasta-tubes-casalinga-style-recipe\/index.html\">foodnetwork.com: Molto Mario: Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)<\/a><\/p>\n<p>Yield: 4 cups<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>1\/4 cup extra virgin olive oil<\/li>\n<li>1 Spanish onion, chopped in 1\/4-inch dice<\/li>\n<li>4 garlic cloves, peeled and thinly sliced<\/li>\n<li>3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried<\/li>\n<li>1\/2 medium carrot, finely shredded<\/li>\n<li>2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved<\/li>\n<li>Salt, to taste<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>In a 3-quart saucepan, heat the olive oil over medium heat.  Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.<\/li>\n<li>Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.<\/li>\n<li>Add the tomatoes and juice and bring to a boil, stirring often.<\/li>\n<li>Lower the heat and simmer for 30 minutes until as thick as hot cereal.<\/li>\n<li>Season with salt and serve.<\/li>\n<li>This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source:foodnetwork.com: Molto Mario: Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style) Yield: 4 cups Ingr\u00e9dients 1\/4 cup extra virgin olive oil 1 Spanish onion, chopped in 1\/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=296\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-296","post","type-post","status-publish","format-standard","hentry","category-sauces-et-condiments"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=296"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/296\/revisions"}],"predecessor-version":[{"id":307,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/296\/revisions\/307"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}