ITALIAN TOMATO SAUCE
|Serves:||4 with Pasta|
|Cooking Method:||Stove Top|
|3 lb||ripe plum tomatoes cored peeled and seeded or 1 35 oz can peeled italian plum tomatoes in puree. lightly crush, with their liquid.|
|6 oz||tomato paste, italian|
|1/4 c||olive oil, extra virgin|
|1 small||onion (chopped)|
|2-3 clove||garlic, fresh minced|
|10||basil leaves, finely cut or 2 teaspoons dried|
|6||sprigs fresh parsley, chopped or 2 teaspoons dried|
|1/2 tsp||oregano, dried|
|salt and pepper to taste|
When ever I make this family recipe tomato sauce it reminds me of my grandma's kitchen when I was a young girl. We always went to grandma's for Sunday dinner and being Italian we always had pasta and meatballs.
You can adjust the amount of herbs you add to the sauce to make it your own. The longer you cook it the better it gets. If the sauce gets too thick you can always add a little water to it. Add a half a cup of light cream and make a pink sauce.
This is a favorite of my family and friends.
I hope you enjoy it.
This sauce really hits the mark - with just the right amount of herbs and delectable, tomato-y kick.
TIP: We served the sauce over baked chicken breast for a killer improvised chicken Parmesan!