Tomato Basil Sauce (for pastas/spaghetti)
A lovely rich and thick sauce to go into any of your dishes be it your mushrooms, baby corn or your pasta/spaghetti basking in its glory...is what I have for you here. It is a no brainer and would take your dish a notch further both in terms of its freshness and flavour.
So quoting from Scarface :-
My Tomato & Basil Sauce :)
The focus is to keep everything fresh, so dice the tomatoes like so or alternatively blanch around three to four tomatoes, peel the skin and then run it in a food processor. I have diced them into chunks and dumped it into the processor with a tad bit of water to help blend the contents.
Into a saucepan add a 1/4 cup of olive oil (extra virgin) and into the hot oil add three to four cloves of thinly sliced garlic. Do not let it brown. Once the tomatoes blanched or otherwise, have been pulsed to chunks, it goes into the garlic infused oil and let it cook through. Add chilly flakes to add to its spice and punch, sugar (optional) if you feel like a tsp. or more. Let it merge and cook well and do add adequate salt as well. The sauce has to thicken. Please taste and ensure that it is seasoned well.
Once the sauce thickens and reduces in amount, add in the roughly chopped basil and stir through and switch off the flame. The addition of that basil gives the sauce its unique personality. This sauce may be used to your discretion on a bruschetta along with olives or you may do it as I have along with processed (SIGH!) sausages and baby corn that has been sliced.
This sauce may be added to your pasta as well. Toss the pasta well in this sauce. Do add salt accordingly and do garnish the dish with more basil. Such an enjoyable fresh dish. It can go over a nice chicken breast or a fish fillet and steamed perhaps?
So quoting from Scarface :-
My Tomato & Basil Sauce :)
The focus is to keep everything fresh, so dice the tomatoes like so or alternatively blanch around three to four tomatoes, peel the skin and then run it in a food processor. I have diced them into chunks and dumped it into the processor with a tad bit of water to help blend the contents.
Into a saucepan add a 1/4 cup of olive oil (extra virgin) and into the hot oil add three to four cloves of thinly sliced garlic. Do not let it brown. Once the tomatoes blanched or otherwise, have been pulsed to chunks, it goes into the garlic infused oil and let it cook through. Add chilly flakes to add to its spice and punch, sugar (optional) if you feel like a tsp. or more. Let it merge and cook well and do add adequate salt as well. The sauce has to thicken. Please taste and ensure that it is seasoned well.
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