Yield: 4 Servings
| Measure | 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 \N | 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 |
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, .