January 17, 2005
Tomato-Basil Sauce
Ingredients:
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1/3 medium onion, chopped
4 cloves garlic, smashed
28 oz canned whole, peeled fire roasted tomatoes (by Muir Glen)
1/2 large shallot, chopped
5 oz. fresh basil
1/4 teaspoon salt
1/8 teaspoon sugar
black pepper
Parmesan cheese for grating
Directions:
In a medium saucepan, heat oil. Add garlic, onion, crushed red pepper flakes and shallot and sauté for about 3 minutes or until just beginning to brown. Add the tomatoes and bring to a low boil. Lower heat and simmer for about 10 minutes. Remove from heat and add basil, salt and sugar. Stir to combine and add pepper to taste. Serve with freshly grated parmesan.
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