Linda's Fresh Tomato Sauce

How many tomato sauces are out there in a jar dotted with famous Chef's names. Sorry don't mean to be a sauce snob, but once you've tasted this tomato sauce there is no going back to opening a jar. I have even thought of bottling this one, but simply can't bring myself to creating such sacrilege. Take the time and you will be rewarded. The way these simple ingredients come together they are simply sublime over pasta ravioli or use as the bottom inspiration for your next pizza.

4 large ripe tomatoes
1½ Tbsp. olive oil
1 shallot finely chopped
1 clove garlic, minced
salt
black pepper, freshly cracked
½ cup chicken broth
1 Tbsp. fresh rosemary, thyme & basil, chopped or ½ tsp. Italian seasoning
red pepper flakes (optional)
2 Tbsp. ketchup
1 Tbsp. brown sugar
½ Tbsp. butter
1 Tbsp. fresh basil
2 Tbsp. heavy cream

Boil water in large saucepan and drop tomatoes in and watch until skins begin to split. Drain in a colander until cool and remove skins and crush with hand into a bowl - set aside.

Heat olive oil in a skillet, add shallots and garlic and sauté for 2-3 minutes on medium to low heat. Add crushed tomatoes, salt, and pepper to taste. Simmer 3-4 minutes, then add ½ cup of chicken broth and simmer on low 15-20 minutes until broth and tomato mixture is reduced. Add Italian seasoning, red pepper flakes, ketchup, brown sugar, butter and simmer for 5 minutes. Now add chopped basil and heavy cream stirring to combine all ingredients.

Cook's Notes: This tomato sauce can be used over pasta, ravioli or pizza - sprinkle with a good quality Parmesan or Pecorino cheese.

Charles Woollett

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