1 c Olive oil
2 lg Garlic cloves; chop
2 lb Fresh ripe or canned
-Italian tomatoes; drain
5 tb Fresh basil or parsley; chop
1 ts Fennel seed; opt
Salt and fresh ground pepper
Heat the oil in a heavy pan over medium heat until
warm. Add the garlic and cook until soft. If using
fresh tomatoes, cut them into 1" pieces. Add fresh or
canned tomatoes, basil, and optional fennel seed to
the pan and cook for 25 minutes, stirring often. Pour
into a blender or food processor and puree. Return the
sauce to the pan, season with salt and pepper, and
simmer over medium heat for 10 minutes to reduce
slightly. The sauce freezes. Source: Nathalie Dupree
Cooks, TVFN. MM Waldine Van Geffen vghc42a.
