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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta. To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes. Ingredients:
1 tablespoon olive oil |
1 1/2 tablespoons minced garlic |
6 pounds coarsely chopped peeled tomato (about 6 cups) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh parsley |
8 cups hot cooked spaghetti (about 1 pound uncooked pasta) |
Directions:
1. Heat oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add tomato, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.
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