| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Sauces, Italian, Tomato | 1 | Servings |
INGREDIENTS
| 2 | lb | Ripe tomatoes; peeled, if desired, seeded, and coarsely chopped, or one can, (28 oz.) whole tomatoes, with juice, crushed between fingers as you add them to the pan |
| 1/3 | c | Extra-virgin olive oil |
| 3 | Cloves garlic; halved | |
| 6 | Sprigs fresh basil | |
| 6 | Sprigs fresh parsley | |
| Salt and ground black pepper |
INSTRUCTIONS
Quantity: Enough for 1 pound pasta Source: "Joy of Cooking" cookbook, 1997 editon. Combine tomatoes, olive oil, garlic, basil and parsley in a large, heavy saucepan over medium-low heat. Simmer, uncovered, until the sauce is thickened, about 10 minutes. Pass through a food mill and season with salt and ground black pepper to taste. Posted to TNT Recipes Digest by "Michael G. Sooter" <[email protected]> on Feb 15, 1998
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