Fresh tomato sauce #2

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.


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, .

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