Comments: Serve warmed sauce over egg/cheese souffles, scrambled eggs, stratas, etc.

2 ripe tomatoes -- about 1/2 lb. total

1/4 teaspoon salt

2 garlic cloves

2 cups tightly packed fresh basil leaves

2 tablespoons extra-virgin olive oil

freshly ground pepper -- to taste

• To make the tomato-basil sauce, core, peel and seed the tomatoes. Cut into small pieces; set aside.
• In a food processor fitted with the metal blade or in a blender, combine the salt and garlic cloves. Process until coarsely chopped.
• Add the basil leaves and continue to process to form a coarse puree, scraping down the sides of the bowl.
• Add the tomatoes and process until a smooth puree forms.
• Add the olive oil and pepper and continue to process until well blended and smooth.
• Taste and adjust the seasonings. Set aside.

  Serves 4