| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Tamara2 |
1 |
servings |
INGREDIENTS
| 10 |
|
Fresh roma or homegrown tomatoes |
| 1 |
|
Spanish or red onion |
| 2 |
|
Garlic cloves; minced or 2 |
|
|
; teaspoons minced |
|
|
; garlic |
| 1/2 |
c |
Fresh basil leaves |
| 1/4 |
c |
Finely chopped Italian parsley |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Freshly grated parmigiano |
|
|
Freshly ground salt and pepper to taste |
INSTRUCTIONS
Chop the tomatoes into tiny dice and set aside in a bowl with their juice.
Heat the olive oil and gently fry the minced garlic for five minutes, just
until it colours slightly. Add the balsamic vinegar and cook for a further
two minutes.
Add the chopped tomatoes and their juice, finely chopped spanish onion,
roughly chopped basil leaves and salt and pepper to taste. Heat through
briefly just until tomatoes are hot to touch. Stir through very hot pasta
and serve immediately with parsley and parmigiano sprinkled on the top.
VARIATION:
The above sauce can be made easily into a delicious Napoli sauce. Follow
the same instructions as above, adding the onion with the garlic and
cooking for five minutes until coloured. When tomatoes are added, cook for
10 - 15 minutes until the tomatoes have reduced considerably. When the
tomatoes are soft, add the basil leaves and salt and pepper to taste. Serve
over hot pasta, garnished with parmigiano and parsley. I like to add 2
tablespoons of tomato paste at the same time as the chopped tomatoes, for
extra flavour.
Remember that the cooked sauce will make much less quantity than the fresh
tomato sauce. Simply double the quantities if a larger amount is needed.
Converted by MC_Buster.
Per serving: 493 Calories (kcal); 54g Total Fat; (96% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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