Sautee the garlic in the olive oil on low heat.
add a small amount of red pepper flakes. cut
out the core of 3-4 big, soft/ripe tomatoes.
Squish them in a bowl with your hands. Put them
in the pot/pan for 15 minutes (still on low
heat). Add the white wine. Let it cook for 20
more minutes. Add salt and pepper to taste. Add
parsley and let cook for NO MORE than 10
minutes.
Pair this sauce with chicken, pasta, bread, etc.
This sauce stays good in the fridge for up to 5
days!
Originally Submitted
11/5/2015
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