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Tomato Sauce with Fresh Basil
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
5-6 medium red-ripe tomatoes
Chop tomatoes coarsely. Set aside. In saucepan, heat oil and cook onion and garlic about 5 minutes, until onion is limp. Stir in remaining ingredients, bring to boil, reduce to simmer and cook at least 30 mintues, longer is good if tomatoes are watery. Cook and taste, cook and taste until you get it right. Serve with freshly cooked pasta and garnish with freshly grated Parmigiano-Reggiano mixed with Romano cheese.
Recipe created 1998-07-27.