*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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 immersion stick blender right in the pot to puree the tomatoes. I used both green and purple basil and I stirred 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.
I didn't know what I was missing having grown up on the jarred stuff until I made this. I made one serving; cut the EVOO to 1 tsp to save calories and used 5 smallish basil leaves. Also per another reviewer mashed my tomato instead of pureeing it. SO GOOD.
This is a great recipe! I have a ton of heirloom tomatoes from my garden so I used a lot more than the recipe required. I didn't boil the tomatoes because the skins peeled off easily. It took me about 30 minutes to cook it down to a consistency I liked. I also added much more basil because I had extra in the refrigerator and a dash of garlic salt. Delicious! I'm licking the bowl.