| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh tomatoes (2 large) |
| 1 | c | Fresh basil leaves -or- |
| 1 | tb | Dried basil plus |
| 1 | c | Fresh parsley leaves (up to) |
| 2 | Cloves (large) garlic | |
| 2 | tb | Olive oil |
| 1 1/4 | ts | Salt |
| 1 | ts | Paprika |
| 1/2 | ts | Sugar |
| 1/4 | ts | Ground black pepper |
| 8 | oz | Uncooked spaghetti or fettuccine |
INSTRUCTIONS
Use fully ripe tomatoes. Cover tomatoes; cut into 1-inch chunks; set aside. In the bowl of a food processor fitted with a metal wing blade or in the container of a blender place basil and garlic; using an on-off motion process until chopped, 6 to 8 times. Add oil, salt, paprika, sugar, black pepper and tomatoes; using an on-off motion process until tomatoes are finely chopped (not pureed), about 5 times. Meanwhile, cook spaghetti without salt according to package directions; drain. Place tomato sauce in saucepan; top with drained spaghetti; toss. Serve immediately. Serves 4. "TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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