Fresh tomato and cream sauce

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 Cloves garlic, minced
3 pounds Fresh tomatoes (blanched, peeled, chopped)
1 teaspoon Salt
1 pinch Pepper
2 tablespoons Basil, chopped
½ cup Heavy or whipping cream

Directions

recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.

Bellissino, c. 1994. I've tried a few of his recipes and they're not too bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume.

1. Saute garlic in butter for one minute; add tomatoes, salt, and pepper.

Bring to a boil.

2. Reduce heat, loosely cover, and simmer for 25 minutes.

3. Add cream, stir to blend, cook 5 more minutes and serve.

Suggested pasta: strings or long ribbon types (spaghetti, fettucine) Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold <plgold@...>

Date: Thu, 12 Sep 1996 05:23:22 -0700

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