(Fresh Tomato Sauce)


3 Lbs. Tomatoes, ripe & fresh
3 Cloves Garlic
1 Cup Chicken or Vegetable stock - Optional
Q.B   Salt and pepper (Q.B. = as desired)
Note: This sauce is best made with  just picked tomatoes,  or purchased at a Farmer's market.   Unlike many other recipes, the tomatoes do not need to be peeled, or seeded.


Cut the tomatoes into quarters.  Cut our the stem area.  Peel and slice the garlic. Place all of the cut tomatoes and the garlic in a sauce pan and cover.  Cook over medium heat for 20 minutes, stirring once or twice.  After this time, remove the cover, and cook until reduced to a thick sauce.  If the sauce becomes too thick, add a cup of broth. 

When the sauce reaches an acceptable consistency, use in any dish requiring a tomato sauce.  A simple, easy to prepare dish is linguine, tomato sauce and fresh basil.  (The basil is tossed uncooked over the sauced pasta.)

A second dish is Egglpant Parmesan.  An excellent recipe for Eggplant Parmesan can be found in Nancey Verde Barr's book "They Called It Macaroni".

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Last updated on: 06/03/99 12:50:45 AM