Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 pounds ripe plum tomatoes, preferably San Marzano variety 1/4 cup olive oil 1 clove garlic, unpeeled salt to taste 8-10 leaves fresh basil DIRECTIONS Bring a large pot of water to a boil. Cut a small X in the stem end of each tomato. Place tomatoes in water, return to boil and remove. Allow to cool, then peel. Finely dice tomatoes and set aside, retaining as much of the juices as possible. Add oil to a large skillet and place over medium heat. Add unpeeled garlic clove and heat until a light golden brown. Remove from oil. Add tomatoes with their juices to the hot oil and cook about 10 minutes, until softened. Peel garlic and add to tomatoes. Taste for salt. Just before serving, tear basil leaves and stir into sauce. For best results, add freshly. Copyright © 2010 Stefanie Samara Hamblen |
