"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Tomato Pesto Sauce, by Linda Schleker, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lg. can plum tomatoes, cut up with juice 4 to 5 cloves garlic, chopped 1/3 c. fresh basil 1/3 c. olive oil Tomato paste Salt and pepper to taste
Put oil into pan and heat. Cook garlic until lightly toasted. Add tomatoes. Cook for about 10 minutes. Add basil, cook for 5 more minutes. Add tomato paste for desired consistency. Salt and pepper to taste. Serve on freshly cooked pasta with lots of freshly grated Parmesan.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.