Canyon Ranch Blog

Alla Checca Sauce

Nutrition Information (per serving)

1 g
212 mg
7 g
3 g
1 g
0 mg
6 (½ cup ea.)

8 med ripe Roma tomatoes
½ tsp sea salt
2 tsp minced garlic
½ cup chopped fresh basil leaves
½ cup chopped fresh parsley
2 Tbsp extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper

  1. Bring a large pot of water to a boil. Cut a shallow X in the tops of the tomatoes with a sharp knife. Drop the tomatoes into the boiling water for 2 minutes, then transfer to a bowl of ice water. Core and peel tomatoes.
  2. Chop the peeled tomatoes. You should have about 4 cups.
  3. Sprinkle the diced tomatoes with ½ teaspoon salt and mix well. Place salted tomatoes in a colander and allow to dry.
  4. Combine the minced garlic, chopped basil, parsley, olive oil, black pepper and red pepper in a medium sauce pan. Add the drained tomatoes and heat until warm. Serve over pasta.
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