Yield: 4 Servings
|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.
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.
PIKE STREET, SEATTLE
SERVE WITH LINGUINI SARDEGNA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .