For Grace - tomato sauce recipe
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| Mon, 05-24-2004 - 2:44pm |
3 large ripe tomatos (or 6 small ones) peeled, seeded, cut into 1/2 inch pieces
1 clove garlic (pound it on the table with the flat of the knife, remove the peel, then roughly chop)
1 small onion, peeled and chopped fine
8 large basil leaves, washed dried, chopped fine ( or 1 tsp dried basil)
1 TB finely chopped oregano (or 1/2 tsp dried)
1 Tsp fresh rosemary (or 1/2 tsp dried)
1 1/2 tsp salt
fresh ground black pepper (to taste)
1/2 cup good olive oil
juice from 1 lemon (strain out the seeds)
Mix all together in a bowl. Let set while the pasta is cooking. Drain the pasta, then add half the mix to the pasta. Toss well. Add remaining sauce. Serve immediately.
I would be more likely to add the garlic and onion to the oil, bring to hot, then turn off the heat. Then add everything else and let it set while the pasta cooks. (Mellows out the garlic and onion without overcooking it - *don't* let the garlic turn color at all.)
