sauce - fresh tomato, fresh basil, italian
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Please read the article Tomato Puree and Sauce - too acidic for you? for important tips and information.
Tomato and Fresh Basil Sauce - Classic
Especially delicious in summer, this fresh tasting and quick sauce is made while preparing the pasta.
serves 4
1 k. ripe plum tomatoes (or
800 g. of tinned tomatoes)
75 ml. olive oil
+ - 3 T. very finely sliced garlic
+ -
12 leaves of fresh basil or + - 4 T. chopped
Set a large pot of water to heat for the pasta.
Peel the tomatoes (you may drop them into the pasta water when it is hot for a few minutes, remove with a strainer and plunge into cold water.) Remove and discard the peel, seeds and hard core from the tomatoes. Chop the meat of the tomato into large pieces. (If using tinned, reserve the juice for another purpose.)
Heat the olive oil and add all the garlic. Fry until they just begin to sizzle. Add the tomatoes the moment the garlic begins to change colour. Stir and continue to cook until the liquid begins to reduce, season with salt to taste. If using tinned tomatoes, season immediately.
Continue to cook the tomatoes until they separate from the oil, about 10 to 20 minutes depending on the size of the pan.
Remember
that the sauce waits for the pasta, not the other way around!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 2003 Patricia Conant