Recipe by lauralie41
This is my adopted recipe, I haven't made it yet.
Top Review by Dr. Jenny
I really enjoyed this recipe. It is defintely a keeper and one that I will experiment with. I used plum (Roma) tomatoes from my garden and used a technique from a Williams-Sonoma cookbook that said to cut a shallow X into the flowering end of each tomatoe, place in boiling water for 20 seconds and then immediately dip them into ice cold water. The skins came right off! The modifications I made to this recipe was to use 3 small to medium sized onions, doubled the garlic (8 cloves), and added two jalapenos (one seeded, one not) for some heat. Everything else I kept as is. My friend, with whom I shared this, said it was really delicious. Thanks for posting.
- 1814.36 g fresh tomatoes, chopped & peeled
- 2 medium onions, chopped
- 4 clove garlic, chopped
- 59.14 ml fresh basil, chopped
- 59.14 ml olive oil
- 4.92 ml salt
- 4 sprig parsley
- 14.79 ml sugar
- grated parmesan cheese
Directions See How It's Made
- To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add onion, basil, garlic and salt.
- Saute until onion is tender, approximately 5 minutes.
- Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
- Remove parsley.
- Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.