Fresh Tomato Sauce

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            FOOD FUNNY
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Here's one for your dining and dancing pleasure from Sharona Wilson:

With all the borscht they consume, I don't understand why Russians
aren't the world's greatest rock stars. I mean, everyone knows that
the heart of rock and roll is the beet.

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            TODAY'S RECIPE
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Today I am doing something I don't think I have ever done before:
giving you the recipe for the sauce and letting you worry about the
rest of the dish. This brightly flavored sauce is great on fish,
chicken, veal, and pork, and may be cooked along with them or spooned
on top after cooking. Consider mixing some with cooked shrimp, using
it as a topping for an omelette or frittata and as a dipping sauce for
raw veggies or bread, or as a sauce for any cooked vegetable. Oh
yeah, it's also great on pasta. Naturally, you will only get the best
results with fresh tomatoes ripened on the vine.

Fresh Tomato Sauce

3 Tbs (45 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
2-3 lbs (900 - 1350 g) ripe tomatoes, cored, peeled*,
seeded, and chopped
2-3 Tbs (30 - 45 ml) chopped fresh basil leaves
Salt and freshly ground pepper to taste

* To peel tomatoes, drop them into boiling water for 15 seconds, then
into cold water. The skin should peel off easily.

Heat the oil in a heavy pot over moderate heat and saute the garlic
until it is fragrant, about 1 minute. Add the tomatoes and cook,
stirring occasionally, until a chunky sauce forms, about 10 minutes.
Stir in the basil, salt, and pepper. Serves 4 to 6.
Received on Thu May 20 12:07:17 2004