4/5
(1 Votes)
Ingredients
- 1/4 cup olive oil
- 9 medium cloves garlic, finely chopped
- 6 ripe tomatoes, chopped
- 10 fresh basil leaves, julienned
- 1/4 cup heavy cream
- 1/2 cup fresh-grated Parmesan cheese
- salt and fresh-ground black pepper, to taste
Preparation
Step 1
In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)
You'll also love
-
Baked Apples with Caramel Sauce... 4/5 (1 Votes) -
Raspberry Kringle - NuWave 4/5 (1 Votes)
You'll also love
-
new england butter crumb baked cod 4/5 (1 Votes) -
Chive Butter Sauce for Salmon 4/5 (1 Votes)