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extra-virgin olive oil garlic tomatoes heavy cream fresh basil red pepper sugar salt Pasta Parmesan cheese fresh basil leaf
Viewed: 11 - Published at: 4 years agoIngredients
- 1 tablespoon extra virgin olive oil, good quality and organic if possible
- 3 cloves fresh garlic, minced
- 4 -5 large tomatoes, fresh frozen, skinned and chopped up (keep the juice!)
- 3 tablespoons heavy cream
- 1/4 cup chopped fresh basil (use a variety of flavored basils, especially lemon if you have it)
- 1/2 cup chopped roasted red pepper (optional)
- 1 pinch sugar, to taste
- salt & freshly ground black pepper, to taste
- cooked pasta, of your choice (8 to 10 servings worth)
- grated parmesan cheese, for garnish
- fresh basil leaf, for garnish
Method
- Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
- In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and saute for 1 to 2 minutes.
- Add the tomatoes together with their juice and let simmer for 10 minutes.
- Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
- Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
- Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.
