Tomato, basil and vermouth pasta sauce

    Tomato, basil and vermouth pasta sauce

    Recipe photo: Tomato, basil and vermouth pasta sauce
    1

    Tomato, basil and vermouth pasta sauce

    (28)
    25min


    28 people made this

    About this recipe: Just six ingredients come together to make this tasty pasta sauce. So fresh and flavourful, yet so easy to make! This is good to prepare when you've found tomatoes on offer, or have a glut from the garden.

    Ingredients
    Serves: 4 

    • 3 tablespoons butter
    • 1 teaspoon minced garlic
    • 16 plum tomatoes, chopped
    • 120ml chicken stock
    • 75ml dry vermouth
    • 2 tablespoons fresh basil, chopped

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in vermouth and cook 5 minutes more. Mix in basil just before serving.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (22)

    by
    44

    i have been cooking italian dishes for 28 years and this is without a doubt the best fresh tomato sauce recipe i've ever made. the name should be changed to fresh tomato sauce. my entire family loved it. send us more recipes, michelle and thank you.  -  20 Aug 2000  (Review from Allrecipes US | Canada)

    by
    39

    I loved the fact that this dish utilizes fresh tomatoes. I added salt, pepper,crushd red pepper, more garlic than called for and used olive oil instead of butter. It is very healthy and next time I make it, I will include other veggies such as mushrooms and peppers.  -  09 Sep 2002  (Review from Allrecipes US | Canada)

    by
    32

    I will never buy buy spaghetti sauce again. This was SO good and easy and fast. I did substitute white wine as there was no vermouth in the house and added a small amount of tomato paste to thicken. Great recipe!  -  07 May 2002  (Review from Allrecipes US | Canada)

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