Fresh Tomato Sauce With Basil And Garlic
|Ripe plum tomatoes/1 cup imported canned plum tomatoes, drained||4 , drained|
|Olive oil||1 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Minced shallot||1 Tablespoon|
|Tomatoes||1⁄4 Cup (4 tbs) (For Fresh Tomatoes Only)|
|Chopped fresh basil||1 Tablespoon|
To skin the fresh tomatoes, cut an X in the top of each, cut out the core, and drop into a pot of boiling water for 5 seconds.
Immediately plunge the tomatoes into a bowl of cold water and strip off the skin.
Cut the tomatoes into 1/4 inch dice.
If you are using canned tomatoes, simply dice them.
Heat the olive oil in a nonstick skillet, add the garlic and shallot, and saute over low heat for 2 minutes.
Add the fresh tomatoes and water (or the canned tomatoes) and simmer for 5 minutes.
Keep warm, or reheat briefly just before serving, adding the basil at the last minute.