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  • 3servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 3 garlic cloves, peeled

  3. 1 tablespoon tomato paste

  4. One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand Pinch of sugar

  5. 2 basil sprigs

  6. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat the oil. Add the garlic and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.

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