I love to make a sauce for pasta that cooks on the stove for a few hours until the whole house smells like an Italian Grandmother's kitchen. But I don't always have time. So, during the week, especially in the summer when fresh native tomatoes are available, I make this sauce which you can use on pasta, chicken parm, eggplant parm or anywhere where you might use a spaghetti sauce. Have everything prepped and ready to go before you start cooking.
If using fresh whole tomatoes, peel and chop them removing some of the seeds. You can do this by using a hot water bath and dipping them for 10 seconds making peeling easier.
In a 10-12" Saute pan, heat the olive oil over med high heat until the oil shimmers. Add 10 of the whole basil leaves and saute in the oil for about a minute turning the leaves over as needed. Add the fresh tomatoes or the canned tomatoes. Combine and let simmer for about 7 minutes. Taste the sauce and add salt and pepper to taste. Sometimes tomatoes can be acidic to the point where a little sugar may be needed to offset this acidity. If you do this, add a little at a time and keep tasting and adjusting. Once you have it seasoned correctly, simmer for another seven minutes. Using the 5 remaining basil leaves, roll together the long way and make a chiffinod, which is nothing more than thin slicing the basil. This can be used as your garnish. Use this sauce over whatever you like and add garnish of basil as needed. Enjoy!
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|Serving Size: 1 Serving (738g)|
|Recipe Makes: 4|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 75.7mg||3 %|
|Potassium 1749.1mg||46 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 20.1g|
|Protein 6.5g||9 %|
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Calories per serving: 133
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