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Plum Tomato, Garlic, and Basil Sauce

Featured in the Honolulu Star-Bulletin on December 9, 2009.

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Ingredients:

Plum Tomato, Garlic, and Basil Sauce

  • 1 1/2 pounds (about 6) firm plum tomatoes
  • Bowl of ice water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup white wine
  • 1/4 cup chopped fresh sweet basil leaves Salt and white pepper to taste

Directions:

  1. Remove skins from tomatoes by cutting out the stem and cutting an X on the bottom of each tomato.
  2. Drop tomatoes into boiling water for 1 to 2 minutes or until the skins split.
  3. Remove tomatoes and immediately place in a bowl of ice water to cool.
  4. With a paring knife, peel off the skin and cut tomatoes into halves.
  5. Squeeze seeds from tomatoes; discard seeds.
  6. Dice the tomatoes.
  7. Heat a medium skillet, add oil and garlic, sauté until lightly brown.
  8. Add white wine; reduce by 1/2.
  9. Add tomatoes and basil; reduce the heat and simmer for 10 to 15 minutes.
  10. Add salt and pepper to taste.

Approximate Nutrient Analysis per serving (not including salt to taste):
50 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein

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