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Tomato and Basil Sauce

Salsa di Pomodoro e Basilico

Mary Ann Esposito

Makes 9 1/2 - 10 Cups

INGREDIENTS

5 pounds ripe plum tomatoes or three 28-ounce cans crushed plum tomatoes with their liquid
1/2 cup Filippo Berio extra-virgin olive oil
2/3 cup diced onion
3 cloves garlic, minced
1 1/2 cups dry red wine
1/4 cup sugar
1 tablespoon fine sea salt or to taste
Freshly ground black pepper to taste
6 to 8 large sprigs fresh basil

DIRECTIONS

If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the fresh of canned tomatoes through a fine sieve to remove skins and seeds. Set aside.

Heat the olive oil in a large pot and cook the onion over a medium heat, stirring, until soft.

Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown or an acid taste will be imparted in the sauce. Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.

This recipe is featured on show 1720, Lazy Lasagna - Lasagne Pigre.

This recipe is from MANGIA PASTA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1998.

item recipe is featured in Episode 1720 of Season 17.

Want More Recipes? See My Latest Book:

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Kathleen Blythe

December 6, 2010 at 6:40pm | Permalink

Dear Mary Ann,

Love your show! Thank you for such an easy and yummy sauce. I have made it several times and used for it many different dishes. Always a staple for me to keep in the freezer.

All the best,

Kathleen

Bob Gibbia

December 17, 2010 at 12:09pm | Permalink

I have been watching your show for many years now, I have few of your books and think you are great. Love the new web page. I have cooked a few of you recipes and loved every one. God Bless

margaret fitzgerald

November 16, 2011 at 12:25pm | Permalink

i am wondering which brand of canned tomatoes you prefer? i like tuttorosso "italian style peeled plum shaped tomatoes" in the Blue can.mainly because i think the plum tomatoes are the largest & firmest (aside from san marzano) i've tried. however, i have been looking for taste tests & none list this brand; then i've heard "west coast" tomatoes are "sweeter & less acidic", i know that san marzano are favored but they are expensive for me, esp the volume that i cook.

your comments & recommendations are welcome!

thanks you

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Kathleen Blythe

December 6, 2010 at 6:40pm | Permalink

Dear Mary Ann,

Love your show! Thank you for such an easy and yummy sauce. I have made it several times and used for it many different dishes. Always a staple for me to keep in the freezer.

All the best,

Kathleen
Bob Gibbia

December 17, 2010 at 12:09pm | Permalink

I have been watching your show for many years now, I have few of your books and think you are great. Love the new web page. I have cooked a few of you recipes and loved every one. God Bless
margaret fitzgerald

November 16, 2011 at 12:25pm | Permalink

i am wondering which brand of canned tomatoes you prefer? i like tuttorosso "italian style peeled plum shaped tomatoes" in the Blue can.mainly because i think the plum tomatoes are the largest & firmest (aside from san marzano) i've tried. however, i have been looking for taste tests & none list this brand; then i've heard "west coast" tomatoes are "sweeter & less acidic", i know that san marzano are favored but they are expensive for me, esp the volume that i cook.

your comments & recommendations are welcome!

thanks you