J
Jumkie31
Guest
Fresh Tomato Sauce
1 can (28 ounces) Italian-style (plum) tomatoes, drained OR USE YOUR OWN FRESH TOMATOES!!
2 cloves garlic, finely chopped
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon grated Parmesan cheese
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium tomatoes, diced (4 1/2 cups)
3/4 cup Kalamata or ripe olives, pitted and cut in half
1 tablespoon capers, if desired
1 . Place all ingredients except fresh tomatoes, olives and capers in food processor or blender. Cover and process until smooth.
2 . Remove tomato mixture from food processor. Stir in fresh tomatoes, olives and capers. Use sauce immediately, or cover and refrigerate up to 2 days.
1 can (28 ounces) Italian-style (plum) tomatoes, drained OR USE YOUR OWN FRESH TOMATOES!!
2 cloves garlic, finely chopped
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon grated Parmesan cheese
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium tomatoes, diced (4 1/2 cups)
3/4 cup Kalamata or ripe olives, pitted and cut in half
1 tablespoon capers, if desired
1 . Place all ingredients except fresh tomatoes, olives and capers in food processor or blender. Cover and process until smooth.
2 . Remove tomato mixture from food processor. Stir in fresh tomatoes, olives and capers. Use sauce immediately, or cover and refrigerate up to 2 days.