Fresh tomato and basil sauce (vegan)
8 servings
Ingredients
| Quantity | 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 |
Directions
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