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Canning MANUFACTURER Fabio Leonardi

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Basic Tomato Sauce

Strain the tomatoes in a tomato milling machine to remove the skin and seeds. If canned tomatoes are used, put through the tomato milling machine, for de-pulping and deseeding; save the whole basil leaf.

Peel garlic, cut into 3 pieces, and put in deep fry pan with the olive oil. Simmer over a low flame until the garlic is brown (don't burn). Press the pieces of garlic flat in the pan and swish them around in the oil; then remove and discard them.

Now, in a swift definite movement, dump the bowl of tomatoes into the pan. (Don't pour slowly or the oil will splatter.) Add salt, pepper, and dried basil (and the leaf from the canned tomatoes). Keeping your flame low. Stir the sauce frequently with a wooden spoon, until it is well blended and bubbling. After 10 minutes, raise heat slightly so the sauce is cooking well, but not spurting over the stove. Continue to cook and stir in the uncovered pan until the water has evaporated and the sauce thickens. The right test is to taste it. If it has body and flavor and isn't watery, then it is ready. Time is usually 30 minutes. The recipe makes 7 cups, enough to use half to serve a big crowd and to freeze or can the rest for later use. This is a sauce that you can use for any pasta. It's light, tasty, and has a fresh flavor.

Ingredients

3 lbs. very ripe plum tomatoes or 9 cups (two 2-lbs., 3-oz. cans) Italian peeled plum tomatoes with basil leaf
1 garlic clove
2 tbsp good olive oil
1 tsp. salt
A liberal amount of milled black pepper (preferably the black Indian Tellicherty)
1 tbsp dried sweet basil