Tomato and Basil Sauce

Tomato and Basil Sauce

Ingredients:

• 1/4 cup extra virgin olive oil
• 5-8 garlic cloves, sliced very thin
• 1 large onion diced
• 2 lbs. fresh, ripe plum tomatoes, cored, seeded and thinly sliced (or use 3 cups of canned, whole tomatoes, with their juice, coarsely chopped)
• salt to taste (I used none)
• 3 Italian Turkey Sausages
• 2 cups warm water
• 1 small can tomato paste
• 1 tsp Italian Seasoning
• 1/4 – 1/2 cup fresh basil leaves, torn by hand into small pieces
• pinch of red pepper flakes

Directions:

1. Put all but 1 TB of olive oil and all the garlic and onions in a large heavy pot, over a medium-high heat and cook until the garlic begins to sizzle, but doesn’t brown.
2. Add the tomatoes and cook over a medium-high heat until the tomatoes have reduced and separated from the oil. This will be about 15 minutes depending upon your pot size. Season with salt.
3. Meanwhile, take the sausage out of the casings and roll into small meatballs, tossing them right into the pot.
4. Mix warm water with 1 small can tomato paste in a large measuring cup until smooth, add the Italian Seasoning and mix well, add to pot. Stir carefully until meatballs are separated.
5. Set on lowest heat and allow to simmer for an hour or so, covered.
6. Rinse fresh Basil leaves and then tear and add to sauce, mixing  well. Let this cook another hour on the lowest heat possible, covered.
7. While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.
8. I also cooked a spaghetti squash. Cut in half, clean out the seeds, place in a roasting pan, full of water and bake at 375° (F) for 45 minutes. Remove from water, cool slightly and then using a fork, comb strings of squash to look like spaghetti.
9. When the pasta is cooked al dente, drain and top with the sauce in the skillet, adding the remaining tablespoon of olive oil.
10. Serve at once with fresh grated Parmesan or Romano cheese.