All-purpose tomato sauce

Yield: 2 Servings

Measure Ingredient
1 large Clove garlic; minced
3 tablespoons Olive oil
2 tablespoons Tomato paste
1 can (28 oz) tomatoes; juice reserved, seeded and crushed
\N \N Salt and ground black pepper
2 \N Fresh basil leaves; shredded, up to 3 OR 1/2 tsp. dried basil

In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil.

Makes 2 cup.

This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.

Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce.

Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled

Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes

Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26.

Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 10, 1998

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