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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: To peel the tomatoes start a pot of water boiling. Cut a shallow X on the base of each tomato and drop them into the boiling water. Boil for 30 seconds or until the skin begins to peel away from the flesh at the X. Douse the tomatoes in ice water to stop them from cooking (and to save your hands a great deal of pain) and peel the skin off.
In a medium sauce pan heat the butter and olive oil over medium heat. When the butter stops foaming add the garlic and onion. Cook until the onion is translucent, about 5 minutes.
Add the tomatoes and bring the sauce to a simmer.
Add the wine and the bay leaf and cook, uncovered for 5 minutes until the sauce has lost its alcoholic bite.
Stir in the basil, salt, and pepper and cook for another 5 minutes. Remove the bay leaf and taste the tomato sauce and season with more salt and pepper if desired.
| Ingredients:
2 olive oil
1/2 salt
1/4 dry white wine |
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