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2 lb Ripe tomatoes 1 ts Sugar
1/4 c Olive oil 1/4 c Fresh basil, chopped
1 lg Onion, finely chopped Salt and fresh ground pepper
2 Cloves garlic, minced -to taste
1 servings
If using plum tomatoes, cut in half. If using large tomatoes, cut in
quarters. Place tomatoes in a non-reactive saucepan. Cover and cook for 15
to 20 minutes or until soft. Once soft, pass tomatoes through food mill
and reserve puree in a bowl. Pour olive oil into a medium skillet and set
over medium heat. Add onion and garlic and saute for 2 to 3 minutes or
until golden. Add tomato puree, sugar and basil. Season with salt and
pepper to taste. Cook until sauce is reduced and thickened to your
personal liking, about 5 to 10 minutes. Makes about 2 to 3 cups.
1/4 c Olive oil 1/4 c Fresh basil, chopped
1 lg Onion, finely chopped Salt and fresh ground pepper
2 Cloves garlic, minced -to taste
1 servings
If using plum tomatoes, cut in half. If using large tomatoes, cut in
quarters. Place tomatoes in a non-reactive saucepan. Cover and cook for 15
to 20 minutes or until soft. Once soft, pass tomatoes through food mill
and reserve puree in a bowl. Pour olive oil into a medium skillet and set
over medium heat. Add onion and garlic and saute for 2 to 3 minutes or
until golden. Add tomato puree, sugar and basil. Season with salt and
pepper to taste. Cook until sauce is reduced and thickened to your
personal liking, about 5 to 10 minutes. Makes about 2 to 3 cups.
