Garden tomato sauce

Yield: 4 servings

Measure Ingredient
¼ cup Extra virgin olive oil
4 \N Cloves garlic, chopped
\N pinch Crushed red pepper flakes
8 cups Diced, peeled and seeded
\N \N Plum tomatoes
1½ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Chopped fresh basil

Heat the olive oil in a saucepan over medium heat. Add the garlic and saute until golden brown. Add the pepper flakes and cook for 1 minute. Stir in the tomatoes, season with the salt and pepper, and cook, partially covered, over low heat for 25 minutes. Add the basil when the sauce is almost completely cooked.

Yield: About 2 cups

CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9449 (courtesy David Ruggerio, "Little Italy Cookbook")

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