Fresh tomato sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh tomatoes (2 large) |
| 1 | cup | Fresh basil leaves -or- |
| 1 | tablespoon | Dried basil plus |
| 1 | cup | Fresh parsley leaves (up to) |
| 2 | Cloves (large) garlic | |
| 2 | tablespoons | Olive oil |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Ground black pepper |
| 8 | ounces | Uncooked spaghetti or fettuccine |
Directions
Use fully ripe tomatoes. Cover tomatoes; cut into 1-inch chunks; set aside.
In the bowl of a food processor fitted with a metal wing blade or in the container of a blender place basil and garlic; using an on-off motion process until chopped, 6 to 8 times. Add oil, salt, paprika, sugar, black pepper and tomatoes; using an on-off motion process until tomatoes are finely chopped (not pureed), about 5 times. Meanwhile, cook spaghetti without salt according to package directions; drain. Place tomato sauce in saucepan; top with drained spaghetti; toss. Serve immediately. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .