Pomodoro Sauce:
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

1/2 cup      extra virginolive Oil
3                garlic Cloves, minced
2 / 24 oz   cans Italian san marzano plum Tomatoes
5                leaves Fresh Basil, shredded
2 T             chicken base
1                fresh paprika, julienne  (optional)               
     salt and pepper to taste

1.   In a large sauté pan over medium-high heat.  Add 1/4 cup olive oil and minced garlic, sauté garlic until golden brown
add fresh paprika and cook for another 2 min.

Note: You can not substitute fresh paprika with dry.

  Add tomatoes and bring to a boil.  Lower heat to medium high and cook for 20 minutes or until flavors are well
blended, stir occasionally using hard wire whisk to break down whole tomatoes in the sauce.  Add chicken base, 1/4 cup
extra virgin olive oil salt and pepper to taste, stir well.
Yield:     4
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