| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Sauces, Seasonings | 1 | Batch | |
INGREDIENTS
| 24 | Italian plum tomatoes | |
| 1/2 | c | Unsalted butter |
| 1 | Bunch fresh basil | |
| leaves only | ||
| cut in strips | ||
| Salt and pepper, to taste |
INSTRUCTIONS
Cut tomatoes into chunks, skin and all. Melt butter over medium heat. Add tomatoes and basil. Cook only as long as it takes to boil water and cook fettucini. The editors wrote: "This sauce takes the prize for simplicity; and hey - there are worse things for you than a stick of butter. (Vicki also makes a cholesterol-free version with 2 tablespoons olive oil instead of butter.") Recipe from Vicki Smith Wadlow of The Plains, VA in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 814
Calories From Fat: 809
Total Fat: 92.1g
Cholesterol: 244mg
Sodium: 12.5mg
Potassium: 27.2mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g