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Fresh Tomato Sauce with Basil

No recipe image available.Every cook should have at least one good fresh tomato sauce in her/his culinary repertoire. Serve this simple, yet richly flavorful sauce over your favorite pasta and top with a light sprinkling of Parmigiano Reggiano, if desired. For the best taste, use only vine-ripened tomatoes, otherwise, substitute with canned tomatoes.

Recipe Ingredients:

2 tablespoons finely chopped onion
1 to 3 garlic cloves, finely minced
2 tablespoons extra virgin olive oil
2 large vine-ripened tomatoes, seeded and coarsely chopped*
2 tablespoons chopped fresh basil
Kosher or sea salt and freshly ground pepper to taste

Cooking Directions:

  1. Sauté onion in oil in a large saucepan over medium-high heat until softened, stirring often; add garlic and cook for several more seconds. Add the tomato, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
  2. Stir in basil and season to taste with salt and pepper. Serve over hot, freshly cooked pasta of your choice.

Makes about 1 1/2 cups.

*If peeled tomatoes are preferred, place fresh tomatoes in a pot of boiling water for 1 minute, then quickly place them in a large bowl of ice water. The skins will peel off easily.

Recipe by Hope Pryor; copyright © 1999; property of See Terms of Use.