Pasta with Tomato Gravy
Lisa Rudolph, Oshkosh Public Library

5-6 large, ripe tomatoes
2 T olive oil
4 T fresh chopped herbs (basil, thyme, oregano & rosemary) or 2 T dried
2-3 cloves minced garlic
1 small can evaporated milk
Pasta of choice
Chicken breast (optional)

Dice tomatoes. In a large saucepan sauté garlic in olive oil. Add tomatoes and simmer for at least 45 minutes. After ½ hour add fresh herbs (if using dried herbs add them right away).

While tomato mixture is simmering, cook pasta (I add lemon juice to the water). I like using angel hair or rotini pasta.

After simmering tomatoes stir in one can of evaporated milk and remove from heat. Ladle over drained pasta.

Lisa says: "I like to serve this with chicken breast sautéed in lemon pepper seasoning on the side."

Please direct any questions or comments about this page to schwarz@winnefox.org
URL: http://www.winnefox.org/ides/recipe.html