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Fillet of Tomato




Source of Recipe


Original from Andrea’s New Orleans - a must if you go there.


List of Ingredients





6 very ripe cherry tomatoes or 3 fresh Italian plum tomatoes
4 canned Italian plum tomatoes
2 Tbs extra virgin olive oil
2 garlic cloves, lightly crushed to break the skin
1 cup juice from canned tomatoes
1/2 tsp salt
Pinch white pepper
6 leaves fresh basil, chopped



Recipe



1. Cut ends of cherry or plum tomatoes and peel. Squeeze the seeds out with your fingers. Chop all tomatoes into small pieces.
2. Heat olive oil over high flame, and then sauté garlic cloves until they begin to brown around the edges. Add tomatoes, tomato juice, salt and pepper, and let the mixture come to a boil. Reduce heat to medium low and simmer gently for 12 minutes.
3. Stir in the basil. Simmer two or three minutes more, and serve over pasta of your choice.
Makes about 2 cups - enough for four pasta entrees.