Recipe by she_cooks
"This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight."
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basil leaves, chopped
This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was crushing the garlic so I didn't add any more to that. The only thing I would do differently is to add 1 or 2 more tomatoes because it was so good and gone too fast!
Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes.
Simple, fast, and delicious. Skipped the cold water bath. Easily removed the skins and used a potato masher to instantly get the authentic chunky texture I wanted without dicing/blending. 5 medium tomatoes served two adult sized portions.
Excellent. Surprising complex for such a simple recipe. I can't wait to try it with fresh heirloom tomatoes next year!
This a 5 star recipes all round. Easy - Fresh - absolutely perfect for a light summer meal. In the time it takes to boil your water and cook the pasta this sauce is done. I used an emersion stick blender right in the pot to puree the tomaotes. I used both green and purple basil and I stired in some fresh halved cherry tomatoes at the end along with the basil. Thanks for a great recipe. I will be making this all summer long.
Fast and Easy and extremely Tasty!!!!
This was a wonderful sauce! I love it's simpliciity. When making larger batches you do need to remove the seeds.
Super simple and great for summer! I followed the recipe exactly and have leftovers for another light meal tonight!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sugo Rosso (Red Sauce)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 125
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