Thursday, February 22, 2007

Tomato Sauce

This is my home made fresh tomato sauce. It is good all year round because the tomato are preserved by a revolutionary process called canning, its organic. This recipe is from ATK. It only serves 6 to 8, about 4 cups of sauce.


3cans (14 1/2 ounces each) diced tomatoes
2tablespoons extra-virgin olive oil
4medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4teaspoon red pepper flakes
1/2cup fresh basil leaves chopped
Table salt and ground black pepper
1/2cup grated Parmesan cheese (about 1 ounce) [Technically, not part of recipe but you will want to put it on top of whatever the sauce is being used for.]
10fresh basil leaves torn, for garnish


  1. Process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds.
  2. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes.
  3. Stir in processed and remaining can of diced tomatoes.
  4. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. You should have about 4 cups of sauce.
  5. Stir in basil and season to taste with salt and fresh ground black pepper.

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