| Cuisine: Italian | Type: Sauce or Dressing | Serves: Need |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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This sauce is good with Eggplant Parmesan, over fresh pasta, or anywhere a medium tomato sauce is needed. |
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Ingredients:
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1/3 of a #10 can of whole Italian tomatoes 4 oz olive oil 1/3 cup freshly chopped garlic 1/3 quart of dry white wine (chablis) 2 sprigs of fresh oregano 1-1/2 oz unsalted butter 2 tsp Kosher salt 1 tsp freshly ground black pepper 2/3 cup freshly torn basil leaves |
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Instructions:
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Heat garlic in olive oil in a sauce pan until lightly browned. Add oregano sprigs then wine and reduce by half. Add the crushed tomatoes, salt, pepper, butter and let sauce simmer for about 30 minutes. Finish with fresh basil. If needed, puree for 10-15 seconds with a hand stick blender. (You may need to add a little sugar to control the acidity of the sauce.) |
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Related recipes:
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None |
2001-03-11