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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
1 oz. olive oil
1 T. small-dice onion
1 t. minced garlic
2 vine-ripe tomatoes, peeled, seeded
¹/8 cup white wine
1 basil leaf, chiffonade
Salt and pepper, to taste
Method: Heat olive oil over medium heat. Add onion; sweat until translucent. Add garlic; sweat briefly. Small-dice tomatoes; add to pan. Deglaze with white wine; simmer until tomatoes cook down and concentrate in flavor. Finish with chiffonade of basil. Season with salt and pepper.
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