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| 1 x ca. 450 g | Fresh tomatoes (2 large) |
| 1 Tasse | Fresh basil leaves -or |
| 1 Esslöffel | Dried basil plus |
| 1 Tasse | Fresh parsley leaves |
| 1 | (up to) |
| 2 | Cloves (large) garlic |
| 2 Esslöffel | olive oil |
| 1 1/4 Teelöffel | salt |
| 1 Teelöffel | paprika |
| 1/2 Teelöffel | sugar |
| 1/4 Teelöffel | black pepper ground |
| 8 x ca. 30 g | Uncooked spaghetti or fettuccine |
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Use fully ripe tomatoes. Cover tomatoes; cut into 1-inch chunks; set aside. In the bowl of a food processor fitted with a metal wing blade or in the container of a blender place basil and garlic; using an on-off motion process until chopped, 6 to 8 times. Add oil, salt, paprika, sugar, black pepper and tomatoes; using an on-off motion process until tomatoes are finely chopped (not pureed), about 5 times. Meanwhile, cook spaghetti without salt according to package directions; drain. Place tomato sauce in saucepan; top with drained spaghetti; toss. Serve immediately. Serves 4.
"Tomato Lovers Recipes", Florida
Tomato Committee
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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