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Filomena's Tomato Sauce

- 3:40


2 tablespoons extra-virgin olive oil

1/4 cup chopped onion

1 chili pepper

1 clove garlic (leave whole)

1/4 cup minced parsley

1/4 cup small whole basil leaves or 4 — 5 large leaves, chopped

1 cup fresh or canned plum tomatoes

2 cups fresh or roasted cherry tomatoes


Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes.

Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally.

Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.

Recipe featured in program 2517


  1. VICTOR G TERSIGNI's avatar


    I"m anxious to try this sauce, trying to get as cose as i can to my mother's sauce!

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