(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
INSTRUCTIONS
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
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