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Recipe: All-Purpose Tomato Sauce (Cook's Illustrated, 1994)

Main Dishes - Pasta, Sauces
ALL-PURPOSE TOMATO SAUCE

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

1 large clove garlic, minced
3 tablespoons olive oil, divided use
2 tablespoons tomato paste
1 (28 oz) can tomatoes, juice reserved, seeded and crushed
salt and ground black pepper (to taste)
2 to 3 fresh basil leaves, shredded (or 1/2 tsp. dried basil)

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
Source: Cook's Illustrated magazine, March/April 1994
MsgID: 3151758
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-20-09 Recipe Swap - Recipes that Simm...
Board: Daily Recipe Swap at Recipelink.com
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