Tomato Basil Sauce

Fresh Roma Tomatoes and Sweet Basil are classic complements to any pasta dish. This is one of the finest sauces to make when tomatoes are in season.

Ingredients

1 cup fresh Basil leaves
2 lbs. Firm ripe Roma tomatoes, chopped
¾ cup sweet unsalted butter
Salt and pepper to taste

Remove the Tomato skins and seeds if you use fresh tomatoes. Boil tomatoes for 30 seconds then dip in cold water. Peel off skins, squeeze to remove seeds, and then coarsely chop the tomato pulp. Roma tomatoes are ideal for this recipe. If fresh tomatoes are not in season or available, use 2 large cans of whole peeled Roma tomatoes. San Marsano tomatoes are the best on the planet.

Wash basil leaves in cold water, drain and dry with paper towels. Remove stems.

I prefer to coarsely chop my Basil. You may also keep your Basil leaves whole.

In a skillet, melt butter, add the tomatoes, stir and cook for about 5 minutes. Stir frequently. Add basil leaves and cook for 2 minutes longer. Add sea or Kosher salt and ground pepper to taste. Immediately toss with hot cooked pasta. Sprinkle with grated cheese.