Fresh roma tomato sauce

Yield: 5 servings

Measure Ingredient
24 \N Roma; (italian plum)
\N \N ; tomatoes, (about
\N \N ; 3-1/4 lbs.)
1 cup Thinly sliced fresh basil leaves
½ cup Extra virgin olive oil
6 \N Garlic cloves; minced
1 teaspoon Salt
1 teaspoon Freshly ground pepper
½ cup Freshly grated parmesan or romano cheese

PREPARE the tomatoes, by plunging them into boiling water for 1 minute, then immediately into cold water.


STRIP off the skins and core.

HALVE the tomatoes, then scoop out and discard the seeds.

DICE and place in a nonmetallic bowl.

STIR in the basil, oil, garlic, salt, pepper, and Parmesan and Romano cheese.

COVER and let stand at room temperature for 2 or 3 hrs to blend the flavors, or cover and refrigerate up to 48 hrs. ahead.

SERVE at room temp, or heat until warmed through.

LADLE over your favorite hot cooked pasta or ravioli and toss well.


Chef Cristina Ferrare Book: "Family Entertaining - Celebrating the Life of the Home" Serves: 5 to 6

MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Cristina Ferrare "Family Entertaining - Celebrating th Converted by MM_Buster v2.0l.

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