|
This sauce has a fresh, yet very rich flavor, especially when prepared from fresh tomatos. It could be pureed after baking, but the texture is very nice unprocessed on angel hair pasta. Created by Margaret Holmes in the early 1980s from a surplus of fresh garden herbs and tomatos in her Littleton, Colorado garden. Margaret had friends over for dinner, almost nightly, in those days and this was a favorite of many of her guests.
8 medium tomatos or 2 cans Italian tomatos
2 cloves of garlic, crushed
1 Tbsp basil or 1/8 cup fresh basil, chopped
1 Tbsp oregano or 1/16 cup fresh oregano, chopped
2 Tbsp olive oil
chopped onion Pour 2 Tbsp olive oil in a deep-sided 9x9 baking pan. Layer tomatos, onion and drizzled olive oil. Sprinkle with basil, oregano and crushed garlic. Drizzle with olive oil once more. Bake at 375 degrees for about 45 minutes. Serve over Angel hair pasta. |
