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  • 10 Roma (plum) tomatoes, seeded and finely chopped
  • 1/4 cup finely chopped fresh basil
  • 3 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil


  1. Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes.

Recipe by Kristine Gasbarre.

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The recipe was originally published as Pomodoro Sauce on

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