Serves: 5
Total Calories: 256
Yield: 2 1/2 Cups

4 cups fresh ripe tomatoes (preferably Italian plum)
1/2 cup olive oil
6 cloves garlic minced fine (don't be alarmed, the poaching sweetens it)
2 tablespoons dry white wine (optional)
1 tablespoon honey
1/2 teaspoon salt
black pepper
1 large bunch basil leaves thoroughly washed and dried (you can add up to 2 cups)

The truly orthodox way to make this sauce is to blanch and peel your fresh tomatoes. To do so, boil a pot of water, drop the tomatoes in, bring back up to a boil, and cook for 1–2 minutes. Some of the skins will start to split, telling you they’re ready. Drain and let cool. When cool, peel the skins off and chop (or keep whole and mash with a potato masher if you prefer). In a large sauté pan, add olive oil and chopped garlic. Cook over medium-high heat just until garlic begins to sizzle. Do not try to brown it—you want it soft. Add tomatoes, wine, honey, salt, and a few grindings of fresh pepper. Bring to a medium simmer, reduce heat to medium, and cook uncovered for about 25 minutes. Taste for salt and remove from heat. Put basil leaves in food processor and chop. Add sauce and blend. You will have a lovely smooth sauce that will cling to slender pasta like capellini and spaghettini. If you prefer a chunky sauce, don’t bother with the food processor. Tear or chop your basil leaves instead and toss them in when sauce has finished cooking. Serve with any pasta of your choice.

Nutritional Facts:

Serves: 5
Total Calories: 256
Calories from Fat: 192

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
The Lady from Naples Red Sauce
Simple Red Sauce