All-Purpose Tomato Sauce

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Title: All-Purpose Tomato Sauce
Yield: 2 Servings


1 lg Clove garlic; minced
3 tb Olive oil
2 tb Tomato paste
1 cn (28 oz) tomatoes; juice
-reserved, seeded and
Salt and ground black pepper
2 Fresh basil leaves;
-shredded, up to 3 OR 1/2
-tsp. dried basil

In a large saucepan, warm garlic in 2 tablespoons oil over low heat until
soft but not colored. Stir in tomato paste, then the tomatoes and their
liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25
minutes. Season to taste with salt and pepper- before serving, stir in
basil and remaining 1 tablespoon oil.

Makes 2 cup.

This chunky, rustic, and pungent sauce goes well with dried pasta as well
as with fresh gnocchi and ravioli.

Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce.

Nationality: USA Courses: pasta sauce, preparation Season:any Method:

Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes
Finishing 5 minutes

Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26.

Posted to MC-Recipe Digest by "Hobbs, D B USO"
on Mar 10, 1998