Sugo Rosso (Red Sauce)

"This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight."
Photo by Susan M.
Adapted from allrecipes.com

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from allrecipes.com

Ingredients

  • 2

    large tomatoes

  • 2

    tablespoons olive oil

  • 2

    cloves garlic, crushed

  • 1/2

    teaspoon salt

  • 4

    large basil leaves, chopped

Directions

Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth. Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.

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