All-Purpose Tomato Sauce

Sauces

Servings: 2 Source: Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce. Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26. Posted to MC-Recipe Digest by "Hobbs, D B USO" hobbs@lbcapo1.uso.unisys.com on Mar 10, 1998 Original recipe from Squirrel's RecipeML Archive - http://dsquirrel.tripod.com/recipeml/indexrecipes2.html

Ingredients

cloves Garlic
tablespoons Olive oil
tablespoons Tomato paste
grams Tomatoes
Salt and ground black pepper
Fresh basil leaves

Description

This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.

Directions

In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes.

Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil. Makes 2 cups.