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Fresh Tomato-Basil Sauce

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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Makes about 1 quart
This light sauce is the perfect accompaniment to spaghetti, linguini, ravioli and lasagna, such as Swiss Chard Lasagna.
2 pounds ripe tomatoes, halved crosswise
sea salt

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 large garlic clove, minced
2 tablespoons water
1/2 cup (lightly packed) fresh basil leaves, coarsely chopped
Other necessary recipes:
Swiss Chard Lasagna with Fresh Tomato-Basil Sauce
Lightly sprinkle cut sides of tomatoes with salt. Place tomatoes cut sides down in rack set in a jelly roll pan. Let stand 30 minutes. Coarsely chop tomatoes (do not remove salt).

Heat oil in heavy large saucepan. Over medium heat. Add onion, garlic and 2 tablespoons water and cook until onion is just translucent, about 8 minutes. Stir in tomatoes. Cover and bring to boil. Reduce heat and simmer uncovered until tomatoes are tender, about 20 minutes. Add basil and continue cooking until tomatoes are very tender, about 20 minutes longer. Remove from heat.

DO-AHEAD TIP: Pour sauce into storage container; refrigerate. The sauce can be refrigerated up to 1 week and frozen up to one month.

Recipe developed exclusively for by Susan Herrmann Loomis.

Serving size = 1/2 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 quart
Calories: 62
Sodium: 11mg
Fiber: 2g
Carbohydrates, Total: 7g
Protein: 1g
% Cal. from Fat: 58%
Fat. Total: 4g
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