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Article: Fresh Tomato Sauce
- Article from:
- The Washington Post
- Article date:
- August 15, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Fresh Tomato Sauce
Makes 1-3/4 cups to 2 cups
Surprisingly fresh and light, this sauce can complement barley,
brown rice and summer vegetables as well as pasta. You could also
use it as a tomato soup base.
For best results, you'll need a food mill or an applesauce
strainer to make this sauce. From Alexandria resident Pat Clopper.
1/4 cup extra-virgin olive oil
2 large cloves garlic, cut in half
2-1/2 pounds medium to large tomatoes, cored and cut in half
1 large Vidalia onion, cut in half horizontally
Pinch sugar
1-1/2 tablespoons salted butter
Salt
Freshly ground black pepper
Finely chopped flat-leaf parsley, for garnish
Heat 2 tablespoons of the olive oil in a large, heavy-bottomed
pot ...