Simplest italian tomato sauce marinara

Yield: 1 Servings

Measure Ingredient
2 pounds Ripe tomatoes; peeled, if desired, seeded, and coarsely chopped, or one can, (28 oz.) whole tomatoes, with juice, crushed between fingers as you add them to the pan
⅓ cup Extra-virgin olive oil
3 \N Cloves garlic; halved
6 \N Sprigs fresh basil
6 \N Sprigs fresh parsley
\N \N Salt and ground black pepper

Quantity: Enough for 1 pound pasta Source: "Joy of Cooking" cookbook, 1997 editon.

Combine tomatoes, olive oil, garlic, basil and parsley in a large, heavy saucepan over medium-low heat. Simmer, uncovered, until the sauce is thickened, about 10 minutes. Pass through a food mill and season with salt and ground black pepper to taste.

Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@...> on Feb 15, 1998

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