Missed the recipe swap yesterday at Life As Mom, but am catching up today. This is a great sauce -- company worthy. For those who do no-meat on Fridays in Lent -- this is a great one. Best if served with flat pasta, but works with any shape. My mom attended a workshop at an Italian restaurant several years ago and this was the recipe she learned to make. It is wonderful!
Tomato Basil Sauce
2 cans tomatoes in juice (Italian Tomatoes
work best)
1/2 cup olive oil
1/2 head garlic – approx. 6 large toes, peeled
& minced fine
1 medium yellow onion – medium diced
1/6 bunch parsley, medium minced
1 bunch; approx. 1/2oz. fresh basil, medium
minced
1 Tbsp. salt – adjust to taste
2 Tbsp. sugar – adjust to taste
1/2 tsp. green chilies (from a jar)
Sauté in olive oil, the garlic, and onion until very light brown. Squeeze tomatoes thru fingers & add to onion. Add all remaining ingredients and cook approx. 1/2 hour. OPTIONAL: Add sautéed mushrooms.
Cook pasta, drain and return to pan and add sauce to toss.
1 comment:
Sounds great! I like the kick that the chiles must add. Thanks for sharing the recipe.
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