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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 51.5
  • Total Fat: 2.0 g
  • Cholesterol: 1.4 mg
  • Sodium: 92.8 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.1 g

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MAKEOVER: Fresh Tomato, Basil, and Garlic Sauce (by CHOCFANATIC1) (by CHOCFANATIC1) (by CHOCFANATIC1) (by CHOCFANATIC1)

Submitted by: CHOCFANATIC1

View the original recipe for MAKEOVER: MAKEOVER: MAKEOVER: Fresh Tomato, Basil, and Garlic Sauce (by CHOCFANATIC1) (by CHOCFANATIC1) (by CHOCFANATIC1)

Introduction

A very slight variation of Wolfgang Puck, 2004 recipe.
A very slight variation of Wolfgang Puck, 2004 recipe.

Number of Servings: 14

Ingredients

    24 ripe plum tomatoes
    1 tablespoons extra-virgin olive oil
    1 cup finely chopped onions
    1 cup diced sweet red and/or green bell peppers
    1 cup diced celery
    4 garlic cloves, thinly sliced
    1 tsp dried or 1Tbsp fresh thyme leaves
    1 oregano sprig
    Pinch chili flakes / 1/8 tsp powder
    1 teaspoon sugar
    1/4 teaspoon accent
    1/4 teaspoon salt
    1/2 teaspoon freshly ground black
    1/4 cup grated Parmesan
    1/4 cup chiffonade basil, plus whole sprigs for garnish

Tips

Serving suggestions: Delicious over grilled polenta slices or cooked spaghetti squash as healthier substitutions for traditional pasta. Garnish with Parmesan and basil sprigs.



Directions

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions, peppers, and celery and saute for 5 minutes. Add the garlic, thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15-25 minutes. Stir in Parmesan and basil. Heat through.

Serving: 1/2 cup sauce










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