|2 pounds||Ripe tomatoes; peeled, if desired, seeded, and coarsely chopped, or one can, (28 oz.) whole tomatoes, with juice, crushed between fingers as you add them to the pan|
|⅓ cup||Extra-virgin olive oil|
|3||Cloves garlic; halved|
|6||Sprigs fresh basil|
|6||Sprigs fresh parsley|
|Salt and ground black pepper|
Quantity: Enough for 1 pound pasta Source: "Joy of Cooking" cookbook, 1997 editon.
Combine tomatoes, olive oil, garlic, basil and parsley in a large, heavy saucepan over medium-low heat. Simmer, uncovered, until the sauce is thickened, about 10 minutes. Pass through a food mill and season with salt and ground black pepper to taste.
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@...> on Feb 15, 1998
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