Recipe - All-Purpose Tomato Sauce

1 lg Clove garlic; minced
3 tablespoon Olive oil
2 tablespoon Tomato paste
1 cn (28 oz) tomatoes; juice
reserved, seeded and
crushed
Salt and ground black pepper
2 Fresh basil leaves;
shredded, up to 3 OR 1/2
tsp. dried basil

In a large saucepan, warm garlic in 2 tablespoons oil over low heat until
soft but not colored. Stir in tomato paste, then the tomatoes and their
liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25
minutes. Season to taste with salt and pepper before serving, stir in
basil and remaining 1 tablespoon oil.

Makes 2 cup.

This chunky, rustic, and pungent sauce goes well with dried pasta as well
as with fresh gnocchi and ravioli.

Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce.

Nationality: USA Courses: pasta sauce, preparation Season:any Method:
boiled

Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes
Finishing 5 minutes

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 10, 1998