Friday, February 5, 2010

Big Al's AWESOME Tomato/Basil Sauce

This recipe is super easy!
Just make sure you taste the basil...which means ONLY ADD IT IN AT THE END...if you put it in the heat too early you will kill the herb and lose the flavor.
16 oz can              diced tomato (no salt added)
1 cup                     fresh basil (chiffonade)
1 ea                        head of garlic
½ cup                    white wine
1 Tbsp                   butter
2 Tbsp                   Olive Oil
TT                           White Pepper
TT                           Sea Salt
Prep your ingredients…
·         Chiffonade your basil and set aside; mince/slice your garlic and sauté in the butter and olive oil (DO NOT BURN).
·         Pour full can of tomato in to garlic and fat…stew until color changes.
·         Add wine and cook off alcohol content.
·         Finish off with basil, salt and pepper…ENJOY!

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