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Fresh Tomato Sauce
We first encountered this recipe in the context of Craig Claiborne's recipe for Turkey Cutlets with
Mustard Seeds. The sauce is a fine complement to numerous other dishes (think sausages or pork chops) and
works well as part of a pizza's topping.
| 2 T. butter |
1/4 c. onion, finely chopped |
| 1/2 t. garlic, finely minced |
1/3 c. dry white wine |
| 2 c. tomatoes, cored, seeded, and cut into large cubes |
3 fresh leaves basil |
| salt and freshly ground pepper to taste |
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- Melt the butter in a saucepan. Add the onion and garlic. Cook briefly, stirring.
- Add the wine. Cook long enough to reduce the liquid by half.
- Add the tomatoes, basil, salt, and pepper. Simmer for about 5 minutes.
- Pour the mixture into a blender and purée.
- Either return to the saucepan to reheat before serving or set aside for later use.
2 1/2 cups
Source: The Best of Craig Claiborne
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