Uncooked Tomato Sauce Recipe #359832
Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish.
by Lille
10 min | 10 min prep
2 cups
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- 7 basil leaves, large
- 1/4 cup flat leaf parsley
- 4-5 plum tomatoes (or 1 pint cherry or grape tomatoes)
- 1/2 teaspoon salt
- pepper
- sugar (optional, use up to 1 teaspoon for winter tomatoes)
- Pour olive oil into a bowl, add garlic. Mince together the basil and parsley, add to bowl.
- Dice tomatoes, or halve the grape tomatoes. Add to bowl. Season with salt, pepper and sugar if desired. Better if allowed to sit for a few hours before using.
- Serve with crusty bread as bruschetta or on pasta.
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5 stars