| 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" <msooter@llion.org> on
Feb 15, 1998
A Message from our Provider:
“Jesus: he understands”