Preparation:
Finely chop the garlic and coarsely chop the parsley. Heat oil over medium heat and saute chopped ingredients for about two minutes, without permitting them to color too much.
Chop fresh tomatoes into small pieces, 1/2" or less. Add either fresh or canned tomatoes to the pan and cook for 25 minutes more, stirring occasionally.
Season with salt and pepper to taste. Reduce sauce over medium heat for 10 more minutes and serve.
Note: You may blanch and peel the tomatoes if you prefer not to have the skins. You may also puree the sauce before serving over pasta. Our grandmother served it without these refinements. She often used canned tomatoes and chopped them before adding to the pan. |
