Tomato sauce with rosemary

1 servings

Ingredients

Quantity Ingredient
6 pounds Ripe, sweet tomatoes
3 tablespoons Virgin olive oil
1 small Red onion; thinly sliced
1 small Rosemary branch; the leaves removed and chopped =OR=- substitute Bay leaf, some thyme, Basil or marjoram)

Directions

This is a delicious simple sauce that can be served with your favorite fresh pasta.

WASH THE TOMATOES WELL; then cut them into sixths or, if they are large, into eighths. Warm the olive oil in a large, flat stainless-steel or non-stick pan; add the tomatoes, onion, salt to taste and rosemary. Cook over gentle heat until the skins are wrinkled and have really cooked away from the flesh, about 30 minutes. The tomatoes should be melting into a puree. Pass them through a food mill. Check the consistency; if you wish a thicker sauce, return it to the pan and cook over medium-low heat until it is the thickness you like. Add salt to taste and process in jars, according to canning directions, or freeze.

Makes 1 Quart

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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