Fresh tomato and basil sauce (vegan)

Yield: 8 servings

Measure Ingredient
8 cups Very ripe tomatoes; chopped/ about 5 lbs.
1 cup Onions; chopped
2 Garlic cloves; minced
3 tablespoons Fresh basil; finely chopped or 1 t. dried basil
1 tablespoon Sugar
Salt and pepper; to taste
6 ounces Tomato paste

We like to make this delicately spiced sauce in the summer when fresh, ripe tomatoes are sweet and plentiful. And the addition of fresh basil definitely adds a gourmet touch Place chopped tomatoes in a colander or strainer for 30 min to drain. Press down with a spoon several times to squeeze out excess liquid. In a medium sauce pan over medium heat add onions, garlic and cook until onions are tender adding a bit of water to prevent sticking about 5-10 min. Add tomatoes, basil, sugar salt and pepper to saucepan and bring to a boil. Reduce heat to low and simmer uncovered 1 hour. Stir in tomato paste and continue to cook 10 more min. Serve over your favorite shape of pasta. Nutrition (per serving): 82 calories Total Fat 1 g (9% of calories) Source: Lean Luscious and Meatless, Page(s): 199, Date Published: 1992, by Bobbie Hinman & Millie Snyder : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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