CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

All-Purpose Tomato Sauce


Home | Recipes | A

Ingredients:

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

Directions:

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: boiled
 
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" <hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998