|
|
Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Makes about 2 cups (Serves 16)
|
| This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness. |
RECIPE INGREDIENTS
| 1/4 cup extra-virgin olive oil |
| 2 cloves garlic, minced |
| 12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum (Roma) tomatoes, chopped, with their juices |
| 8 large fresh basil leaves, coarsely chopped |
| salt and freshly ground pepper |
|
|
|
DIRECTIONS
In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes.
|
Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes.
|
Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.
|
Serving Size = 2 tablespoons
|
|
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
|
|
|
|
Nutrition Facts per Serving
Yield: Makes about 2 cups (Serves 16)
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
