Eileen’s simple tomato sauce. Blogfinger.net

Simple Tomato Basil Sauce

By Eileen Goldfinger, Food Editor@Blogfinger.net

½ pint cherry tomatoes, halved

4 San Marzano tomatoes from a can, crushed by hand

2 shallots, diced

4 cloves garlic, minced

¼ cup unsalted chicken broth

¼ cup dry white wine

2 Tbsp extra virgin olive oil

2 tsp butter

¼ tsp red pepper flakes

½ cup fresh basil

In a 5 quart Dutch oven heat olive oil until it shimmers; add butter and melt. Add shallots and cook until soft; add garlic and sauté for 2 minutes. Add cherry tomatoes, San Marzano tomatoes, and sauté for 10 minutes.

Add white wine, chicken broth, pepper flakes, and half the basil.

Cook for 15 minutes or until the cherry tomatoes soften. Serve over pasta and use the remainder of the basil as dressing on the pasta and sauce.

Serves 2-4

It is delicious with a green salad, rustic bread and a glass of Italian wine.

Editor’s note:   We have found the most superb Italian breads  at “Jimmy Pecci’s Taste of Italy”  4060 Asbury Avenue, Tinton Falls.

JERRY VALE   “Summertime in Venice”