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Recipe Details

Pasta Sauce

Pasta Sauce

by Bill Hamilton & Cheryl Hamilton
1 - 1 1/2 lbs Ripe Tomotoes (about 3 large)
1/4 med White Onion (peeled and chopped)
1/4 med Roasted Red Pepper (optional)
2 Garlic Cloves (peeled and minced)
3 tbsp Olive Oil
1/4 cup Fresh Basil (chopped)
1/2 tsp Salt
1/2 tsp Ground Black Pepper
Peel tomatoes and remove the seeds while straining to catch the juice into a bowl. Save the juice.
In a food processor, combine all the ingredients and juice. Pulse quickly to blend. Pulse longer for smoother sauce.
Transfer to a pot and bring to a boil. Low heat to simmer and allow the sauce to reduce to desire consitancy.
Use immediately or can and process for later.
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