Ingredients:
- Olive Oil
- Garlic
- 1 or 2 Hot-House tomatoes
- One 6 oz can tomato paste (preferably organic for that sweet elusive smug flavor)
- Sugar
- Spices (preferably thyme, rosemary, cardamom and fresh basil)
- Vegetable stock (or bullion vegetable base)
- Half & Half (or, substitute half as much Heavy Whipping Cream and increase amount of vegetable stock for a runnier sauce)
Instructions:
- Crush and mince 3-4 cloves of garlic. Saute in 2 – 4 tbps olive oil.
- Add butter, 2-4 tbps.
- Slice 1-2 large hot-house tomatoes. Add just as garlic starts to brown.
- Add one 6 oz can of tomato paste.
- Add 1-2 tbps sugar, some rosemary, hearty pinch of thyme, cardamom, 4 – 6 tbps fresh chopped basil
- Salt and pepper (generous)
- Add ~ 1 cup vegetable stock, increase to medium-high heat
- Add ~ 1 cup half-and-half
- Simmer until sauce thickens. Serve hot.
Serves 5.
Serve over ravioli, gnocchi or penne. Garnish with fresh shaved parmesan and a sprig of parsley.
Pair with a medium-bodied, fruity wine. Try a lemberger, primitivo or red zin.