Ingredients

  • 1 kilogram fresh tomatos, wash, quarter and destem
  • 1 tablespoon extra virgin olive oil
  • 2-3 cloves garlic, peeled
  • 1 pinch salt
  • 1 sprigs basil, washed and pinched into pieces

Directions

Place tomatos in small pot and bring to boil. Simmer for a few minutes and remove from heat. Process tomatos through a potato ricer to remove skins and some seeds. Saute garlic cloves in olive oil for a few minutes. Do not brown garlic. Remove garlic and pour processed tomatoes into the skillet with the olive oil. Add a pinch of salt. Simmer for 20 minutes or so to reduce sauce and remove from heat. Stir in the pinched basil. Never cook basil. The sauce is ready to serve over gnocchi or pasta.



Keywords
2010 Vacation, Italy
MacGourmet downloadFresh Tomato Sauce. To import, drag image to your MacGourmet recipe box.