Fresh Roma Tomato Sauce
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 10:41pm

Ingredients




3 pounds Roma tomatoes
1 cup Thinly sliced fresh basil leaves
1/2 cup Extra virgin olive oil
6 Garlic cloves, minced
1 teaspoon Salt
1 teaspoon Freshly ground pepper
1/2 cup parmesan cheese, grated

Preparation

1 Peel the tomatoes, by plunging them into boiling water for 1 minute, then immediately into cold water and drain. Strip off the skins and core. 2 Halve the tomatoes, then scoop out and discard the seeds. Dice and place in a nonmetallic bowl. Stir in the basil, oil, garlic, salt, pepper, and Parmesan and Romano cheese. 3 Cover and let stand at room temperature for 2 or 3 hrs to blend the flavors, or cover and refrigerate up to 48 hours ahead. 4 Serve at room temp, or heat until warmed through.

About


Serve over your favorite hot cooked pasta or ravioli.