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[paxamicus AT earthlink.net]

Ah, you wouldn't want this every day, for sure. But in a repertoire of  
pick up pasta sauces, this one wins raves.   I'll give you judicious  
use of fresh basil if you promise to be sparing. ; ) Really, the idea  
is to do nothing more than warm the tomatoes just enough to crush them  
and just enough butter to keep them from sticking to a very low pan.  
Just chunk them up with the back of a spoon, and since I use unsalted  
butter, I'd sprinkle a few grains of some course sea salt on it.  I  
don't even bother with this unless I have ripe, ripe, ripe organic  
maters.

I was kinda kidding about the garlic breath kissing thing. : )


On Mar 31, 2008, at 12:00 PM, Gene GeRue wrote:

> On Mar 31, 2008, at 8:29 AM, paxamicus AT earthlink.net wrote:
>
> > I am now going to impart to you THE BEST TOMATO SAUCE EVER. Listen  
> > up,
> > now, 'cause this is a biggie.
>
> Okay, to prove I have an open mind, I have put this in my recipe
> folder and will try it.
>
> But, big but, I cook first for health and second for taste. Although I
> do insist on both. And I think the herbs and garlic add a lot of
> healthful qualities in addition to flavor.
> >