Alla Checca Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
50
protein 
1 g
sodium 
212 mg
carbohydrates 
7 g
fat 
3 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (½ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.