Directions
Step 1
Put oil in a medium size pot, bring to medium-high heat. Now add the garlic and parsley and let them flavor the oil for about 2 minutes. Be careful not to color the garlic or burn the parsley.
Step 2
Pour the sauce or cherry tomatoes and bring to boil. If you are using cherry tomatoes stir very fast so they wilt and create a creamy sauce, also smash them with a wooden spoon to help create the sauce. Add salt, pepper and basil, let cook on low heat covered for 20 to 30 minutes, stirring now and then to make sure the sauce doesn’t stick to the bottom of the pot. At this point check the density, the sauce should be creamy; if too watery let cook completely uncovered for 5 more minutes. Taste for salt and pepper. You can use this sauce over pasta or you can cook chicken in it. Take a skillet, pour the sauce and the chicken and put on medium-heat. When you see the sauce boiling, lower the heat and let cook until the chicken is thoroughly cooked. Garnish with a few leaves of fresh basil.
Ingredients for four
- 3 cups organic strained tomatoes or 4 cups cherry tomatoes cut in halves
- 3 garlic cloves, peeled and minced
- 1 tbsp fresh Italian parsley, chopped
- a few fresh Italian basil leaves, whole
- 2 tbsp extra virgin olive oil
- Himalayan salt & pepper to taste
