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Traci's Fresh Tomato Sauce Recipe

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This recipe for Traci's Fresh Tomato Sauce, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryBeth Madden
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons Extra-Virgin Olive Oil
4 Garlic cloves, minced
2 Pounds Ripe Beefsteak Tomatoes (about 4 large) cored, peeled and cut into 3/4 inch chunks
Salt
1/4 Cup Chopped Fresh Basil Leaves
Ground Black Pepper

Directions:
Directions:
Stir oil and garlic together in a large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant about two minutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to the bottom of pan, until thickened and chunky, 15-20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.

Makes two cups enough for one pound of pasta.

Personal Notes:
Personal Notes:
If tomatoes are not sweet as you would like add a pinch of sugar.
If the sauce seems to thick on the pasta add some pasta cooking water to help spread it evenly.
To Freeze: Double (triple, quadruple, etc.) the ingredients and cook 30 minutes. Cool the sauce completely. Transfer to 2-cup freezer-safe containers and press a layer of plastic wrap directly on the surface of the sauce, cover and freeze for up to three months. Defrost in the refrigerator overnight.

 

 

 

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