Recipe courtesy of Kelsey Nixon
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
3 cups

Ingredients

  • 2 lbs. ripe plum tomatoes*
  • 1 head garlic, cloves peeled and halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon hot red pepper flakes
  • 1/2 cup fresh basil leaves, chopped
  • Salt and pepper to taste

Directions

Cut an X in the bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. Cook garlic in oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add tomatoes, red pepper flakes, season with salt and pepper and add fresh basil. Cover and simmer for 1 hour, stirring occasionally. 

Cook's Note

If ripe tomatoes are not available, substitute 1 (28-ounce) can diced tomatoes in juice; season sauce with sugar if desired. (preferred brand: Organic Muir Glen)

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Venison Steak with Tomato-Basil Butter Sauce

Recipe courtesy of Tim Creehan

Octopus in Tomato Sauce

Recipe courtesy of David Rocco

Tomato Sauce

Recipe courtesy of Alton Brown

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Marinara Sauce

Recipe courtesy of Laura Vitale

Cheese Ravioli with Marinara Sauce

Recipe courtesy of Cooking Channel

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Recipe courtesy of Bobby Flay

Roasted Tomato Tart

Recipe courtesy of Laura Vitale

On TV

So Much Pretty Food Here