Kay Cessaro's Special Sauce

Bright, Simple and Tastes like Summertime meets Sunday Dinner

                                                              Ingredients  9-13 Roma (Plum) Tomatoes  Head of Garlic  Big Bunch of Basil  Tbls of brown sugar (optional)  salt and pepper (To taste)  Olive Oil                                                                Plan of Attack  Core and chop the tomatoes. This sauce is meant to be textural so make sure the tomatoes are not diced but are instead sm, slightly under bite sized.   Dice the Garlic (some people add 5-6 cloves, I generally add more than every recipe requires, so make according to your preference).  Coat the bottom of your stockpot with olive oil. Turn on stop top and when oil is hot add garlic. Saute garlic until aromatic and keep checking, to confirm it is not burning or sticking to the pot. You may have to add more olive oil.  Add tomatoes to pot once garlic is cooked. Using a wood spoon mix garlic, oil and tomatoes.  Cook tomatoes until they taste cooked (about 30 minutes). Sauce might have come to a boil. Add  basil, ( which has been roughly chopped) and simmer.  Add salt, pepper and brown sugar, taste and remove from heat.  Serve over pasta while hot! Works well with linguine and tortellini especially!   My comments: Kay Cessaro is my sauce hero! Simple recipes, super healthy and honestly, a revelation when it comes to what to do with your garden's abundance of tomatoes! Recipe freezes surprisingly well and I was eating sauce from last summer's garden up through December of this year!    

                                                             Ingredients

9-13 Roma (Plum) Tomatoes

Head of Garlic

Big Bunch of Basil

Tbls of brown sugar (optional)

salt and pepper (To taste)

Olive Oil

                                                              Plan of Attack

Core and chop the tomatoes. This sauce is meant to be textural so make sure the tomatoes are not diced but are instead sm, slightly under bite sized. 

Dice the Garlic (some people add 5-6 cloves, I generally add more than every recipe requires, so make according to your preference).

Coat the bottom of your stockpot with olive oil. Turn on stop top and when oil is hot add garlic. Saute garlic until aromatic and keep checking, to confirm it is not burning or sticking to the pot. You may have to add more olive oil.

Add tomatoes to pot once garlic is cooked. Using a wood spoon mix garlic, oil and tomatoes.

Cook tomatoes until they taste cooked (about 30 minutes). Sauce might have come to a boil. Add  basil, ( which has been roughly chopped) and simmer.

Add salt, pepper and brown sugar, taste and remove from heat.

Serve over pasta while hot! Works well with linguine and tortellini especially! 

My comments: Kay Cessaro is my sauce hero! Simple recipes, super healthy and honestly, a revelation when it comes to what to do with your garden's abundance of tomatoes! Recipe freezes surprisingly well and I was eating sauce from last summer's garden up through December of this year!