Tomato and Basil Sauce - Salsa Di Pomodoro E Basilico

5.0(9)

This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.

by Lindas Busy Kitchen·published 2008-10-07

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Vegetable

Servings

(2–10)

Total time

40 min

prep 15 min

Calories / serving

202 kcal

Ingredients (9)

serves

5 lbs ripe plum tomatoes or 3 (28 ounce) cans crushed plum tomatoes, with their liquidtomato
1/2 cup colavita extra virgin olive oiloil
2/3 cup onion, dicedonion
3 garlic cloves, mincedgarlic
1 1/2 cups dry red winered-wine
1/4 cup sugarsugar
1 tablespoon fine sea salt, to tastesalt
fresh ground black pepper, to tastepepper
6 -8 leaves fresh basilbasil

Instructions (4 steps)

01If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
02Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
03Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.

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Rich recipe — supports nutrition-aware planning.