Tomato Sage Pasta Sauce
An annual ritual in my kitchen is to make this lovely, light, late summer sauce with my own sage and plum tomatoes purchased from the “Tomato Whisperer” at our
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Stove
- Pot
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Butcher's twine
- Serving bowl
Ingredients
- ¼ cup EVO
- 2 small carrots, finely chopped
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 4 lbs. plum tomatoes, seeded (see below) & coarsely chopped
- 60 fresh sage leaves tied into 2 bundles with kitchen string
- 1 tsp. salt
- 4 egg pasta dough (see below) or 1 lb. dried pasta
- 3 Tbsp. unsalted butter, room temperature (imported Italian if you’re so lucky)
- Freshly ground black pepper
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