Spaghetti sauce recipe....with fresh basil & tomatos

SPAGHETTI WITH FRESH TOMATO-BASILSAUCE

1/3 c. olive oil1 sm. red serrano chili, sliced3 garlic cloves, minced3 lbs. plum tomatoes, seeded & chopped1/3 c. chopped fresh basilSalt & pepper16 oz. spaghettiGrated Parmesan cheese
Heat oil in large skillet over medium heat. Add chili and garlic and saute until tender, about 2 minutes. Stir in tomatoes and simmer until soft, about 2 minutes. Add basil, salt and pepper. Cook until pink, about 10 minutes. Pour over cooked spaghetti. Sprinkle with cheese. Serves 4.


Tomato Basil Pizza Sauce
adapted from: recipezaar.comprintable recipe
ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
2 cups diced peeled fresh tomatoes (or one 14.5 oz can diced tomatoes)
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground
2 tablespoons fresh basil, coarsely chopped or 2 teaspoon dried basil

directions:Heat oil in medium saucepan over a medium heat until hot.
Add garlic; cook 30 seconds or until fragrant.
Stir in diced tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed. I used an immersion blender after about 10 minutes and whizzed on low a few times, leaving the sauce slightly chunky.
Stir in basil.
Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen