Thought of the Day…A world without tomatoes is like a string quartet without violins. – Laurie Colwin
Do you remember the Tomato Sauce with Onion and Smart Balance recipe I shared from a couple of months ago? I have been looking at Marcella Hazan’s Essentials of Classic Italian Cooking cookbook to find more yummy recipes. I only made it four pages and found Tomato Sauce with Garlic and Basil. As you remember we love basil. Remember my basil bouquet? Well, part of it is now missing. 🙂 YUMMMMMM…
Cast of Characters
Canned diced tomatoes, extra virgin olive oil, garlic, fresh basil leaves, kosher salt, ground black pepper
Pull all the basil leaves form the stalks, rinse them briefly in cold water, and shake off all the moisture using a colander, salad spinner or towel dry. Tear all but the tiniest leaves by hand into small pieces.
Smoosh (how’s that for a technical term?) garlic cloves and then chop finely (mine aren’t “finely” chopped… but good enough for me).
Put the tomatoes, garlic, olive oil, kosher salt (a dash or 1/4 teaspoon) and pepper (about 1/4-1/2 teaspoon) into a heavy saucepan – DO NOT add basil yet. Note that I doubled the recipe so the amount of ingredients will look like more than what is listed in the recipe.
Gently stir ingredients and turn on the heat on medium high – this seemed a bit high to me, but I did it anyway.
Cook for 20 to 25 minutes (I cooked it for 25) or until the oil floats free from the tomato. Taste and correct for salt and pepper.
When the sauce is done, mix in the basil. If desired, keep some aside to add when tossing the pasta.
Put sauce over your favorite pasta. In this case I used whole wheat spaghetti
and then topped it with some Parmesan cheese.
To get a printer friendly copy of the recipe, go here. (If link doesn’t work it is because the recipe is still under review.)
Tomato Sauce with Garlic and Basil
Serving Size: 4
Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.
Note from book: Do not be alarmed by the amount of garlic this recipe this recipe requires. Because it simmers in the sauce, it is poached, rather than browned, and its flavor is very subdued.
28 ounces canned diced tomatoes – drain and discard juice (Roma/Plum are best)
5 tablespoons extra virgin olive oil
5 cloves garlic, peeled and chopped fine
1 bunch fresh basil leaves
1/4 teaspoon kosher salt
1/2 teaspoon Ground Black Pepper, freshly ground
1. Remove basil leaves from the stalks, rinse and remove moisture via spinner or towel dry. Tear leaves into small pieces.
2. Put the tomatoes, garlic, olive oil, salt and pepper into a heavy saucepan. DO NOT add basil yet.
3. Gently stir ingredients and turn on the heat to medium high – may seem high, but keep it at at heavy simmer/light boil.
4. Cook on medium high for 20 to 23 minutes or until the oil floats free from the tomato. Taste and correct for salt and pepper.
5. When the sauce is done, mix in the basil. If desired, keep some aside to add when tossing the pasta.
6. Put sauce over your favorite pasta. In this case I used whole wheat spaghetti and then topped it with some Parmesan cheese.
5 T = 1/3 Cup – 1 teaspoon
NUTRITION FACTS from MacGourmet:
Amount Per Serving
Total Fat: 16.66g
Total Carbs: 9.50g
Dietary Fiber: 2.24g