Fresh tomato sauce #1

Yield: 4 Servings

Measure Ingredient
5 pounds Fresh ripe Pear tomatoes
1 \N Bunch fresh basil; leaves removed from stems; rinsed, dried w/paper towels; finely minced
2 tablespoons Olive oil
1 small Onion; finely chopped (up to)
10 \N Cloves garlic; finely minced
½ cup Dry white wine
\N \N Salt & freshly ground pepper to taste

1. Cut the stem tips from the tomatoes. Place in a large pan with water to cover. Cover & bring to a boil over high heat. Cook until the skins crack, about 4 to 5 minutes. Drain in a colander. Rinse with cold water, then squeeze the pulp out of the skins and into a bowl. Crush by hand and set aside.

2. Pluck the basil leaves from stems and rinse. Dry with paper towels.

Mince finely.

3. Heat a heavy-bottomed saucepan over high heat. Add the oil & allow to heat. Add onion, garlic, and basil and saute for 3 to 4 minutes. Add the wine and cook 1 to 2 minutes. Add the crushed tomatoes and salt and pepper to taste. Continue cooking over moderately high heat for 10 to 15 minutes.




From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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