Dan Mancini’s Easy Tomato Sauce from Scratch

If you do not have a jar of MAMAMANCINI’S sauce handy, this is the next best sauce. Let’s make some sauce from fresh tomatoes.

You will need for a pound of pasta:

• 1-qt very ripe cherry tomatoes
• 2-tbs extra virgin olive oil
• fist full of fresh basil leaves
• 1/2-cup of pasta water
• pinch of salt (optional)

Directions:

1. Cut the tomatoes in half.
2. Add the oil to a large skillet and get it hot.
3. On medium/high heat, add the tomatoes & salt, and after 5 minutes, add the basil.
4. Now this step is very important: cook these tomatoes, smashing them up with a fork another 3-5 min longer until they break down and you see the consistency like in my picture.
5. Once you make your pasta, add 1/4 cup of the pasta water to the sauce, along with your strained pasta, and toss this all together on a low heat for around 2 minutes. If need be, add a little more water to loosen the sauce.

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