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Print this Recipe    Tomato 14

Tomato Basic

28-oz. can whole peeled tomatoes
2 tsp. turmeric
1.5 Tbsp. olive oil
2 cloves garlic, crushed and chopped
leftover veggies, chopped fine (optional)
Salt and pepper to taste

In a heavy skillet drizzle about a tablespoon of oil. Let skillet
get very hot on high heat. When hot, add the turmeric powder.
Stir. Saute 30 seconds. Add garlic and any veggies. Saute 1
minute, shaking pan. Pour tomatoes into pan. Add 1 can water.
Cover and cook on medium heat for 25-40 minutes. Keep checking
fluid level. Only stir if you add liquid to make sure the tomatoes
stay as whole as possible to retain juice. After a minimum of 25
minutes, using a masher, mash tomatoes until pureed. (Or if you
have time, cool the sauce in the fridge overnight, the mash or
puree in food processor). Refrigerate.

Heat a skillet with olive oil. When hot add turmeric, salt and
pepper to taste. Saute 30 seconds, add chopped garlic. Saute 1
minute. Add prepared Tomato Basic, as much as needed. Add water
or broth as necessary. Cover and simmer for 5 minutes. Add a
dollop of whipping cream. This can now be added to any dish or
served over pasta with a little grated Parmesan cheese.

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