Side Pannel
Fresh Tomato Sauce #1
Ingredients List
- 5 lb Fresh ripe Pear tomatoes
- 1 Bunch fresh basil; leaves
- -removed from stems; rinsed,
- -dried w/paper towels;
- -finely minced
- 2 tb Olive oil
- 1 sm Onion; finely chopped
- 8 -(up to)
- 10 Cloves garlic; finely minced
- 1/2 c Dry white wine
- Salt & freshly ground pepper
- -to taste
Directions
1. Cut the stem tips from the tomatoes. Place in a large pan with water to
cover. Cover & bring to a boil over high heat. Cook until the skins crack,
about 4 to 5 minutes. Drain in a colander. Rinse with cold water, then
squeeze the pulp out of the skins and into a bowl. Crush by hand and set
aside.
2. Pluck the basil leaves from stems and rinse. Dry with paper towels.
Mince finely.
3. Heat a heavy-bottomed saucepan over high heat. Add the oil & allow to
heat. Add onion, garlic, and basil and saute for 3 to 4 minutes. Add the
wine and cook 1 to 2 minutes. Add the crushed tomatoes and salt and pepper
to taste. Continue cooking over moderately high heat for 10 to 15 minutes.
IL BISTRO
PIKE STREET, SEATTLE
SERVE WITH LINGUINI SARDEGNA
cover. Cover & bring to a boil over high heat. Cook until the skins crack,
about 4 to 5 minutes. Drain in a colander. Rinse with cold water, then
squeeze the pulp out of the skins and into a bowl. Crush by hand and set
aside.
2. Pluck the basil leaves from stems and rinse. Dry with paper towels.
Mince finely.
3. Heat a heavy-bottomed saucepan over high heat. Add the oil & allow to
heat. Add onion, garlic, and basil and saute for 3 to 4 minutes. Add the
wine and cook 1 to 2 minutes. Add the crushed tomatoes and salt and pepper
to taste. Continue cooking over moderately high heat for 10 to 15 minutes.
IL BISTRO
PIKE STREET, SEATTLE
SERVE WITH LINGUINI SARDEGNA
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