| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauce | 4 | Servings | |
INGREDIENTS
| 5 | lb | Fresh ripe Pear tomatoes |
| 1 | Bunch fresh basil; leaves removed from stems; rinsed, dried w/paper towels; finely minced | |
| 2 | tb | Olive oil |
| 1 | sm | Onion; finely chopped (up to) |
| 10 | Cloves garlic; finely minced | |
| 1/2 | c | Dry white wine |
| Salt & freshly ground pepper to taste |
INSTRUCTIONS
1. Cut the stem tips from the tomatoes. Place in a large pan with water to cover. Cover & bring to a boil over high heat. Cook until the skins crack, about 4 to 5 minutes. Drain in a colander. Rinse with cold water, then squeeze the pulp out of the skins and into a bowl. Crush by hand and set aside. 2. Pluck the basil leaves from stems and rinse. Dry with paper towels. Mince finely. 3. Heat a heavy-bottomed saucepan over high heat. Add the oil & allow to heat. Add onion, garlic, and basil and saute for 3 to 4 minutes. Add the wine and cook 1 to 2 minutes. Add the crushed tomatoes and salt and pepper to taste. Continue cooking over moderately high heat for 10 to 15 minutes. IL BISTRO PIKE STREET, SEATTLE SERVE WITH LINGUINI SARDEGNA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”