Friday, August 3, 2007

Fresh Tomato Sauce For 1/2 Pound Spaghetti ..... It is so easy and also freezes well.

Fresh Tomato Sauce For Pasta
2 lbs. very ripe tomatoes
2 cloves garlic
3 Tablespoons olive oil
About 1 teaspoon salt
10 basil leaves
Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold in your hand and squeeze out the seeds) and cut the tomatoes into 1/2 dice. Set aside.
Thinly slice garlic. In a 10 to 12 inch frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.
Add tomatoes and 1 teaspoon salt and increase heat to medium high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.
Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.

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