Prosciutto Tomato sauce

Name: Prosciutto Tomato sauce
Total time: 15 min
Yield: 3 1/2 cups
Cuisine: italian
Ingredients: 3 cloves garlic, minced; 1 medium-size onion, minced; 2 tablespoons olive oil; 1/4 pound prosciutto, sliced thin and cut into strips; 5 pounds fresh plum tomatoes, cored and peeled, or canned Italian tomatoes; 1 cup fresh basil leaves, chopped; 3/4 cup Italian parsley leaves, chopped; 1 cup dry white wine; 1/4 teaspoon dried red pepper flakes; Salt and freshly ground black pepper to taste; 2 tablespoons butter

By Molly O'Neill

Total Time: 15 minutes
Rating: 4(15)
Comments: Read comments

Featured in: With Sauces, It's No Longer Better Dead Than Red

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Ingredients

Yield:3½ cups

3cloves garlic, minced
1medium-size onion, minced
2tablespoons olive oil
¼pound prosciutto, sliced thin and cut into strips
5pounds fresh plum tomatoes, cored and peeled, or canned Italian tomatoes
1cup fresh basil leaves, chopped
¾cup Italian parsley leaves, chopped
1cup dry white wine
¼teaspoon dried red pepper flakes
Salt and freshly ground black pepper to taste
2tablespoons butter

Ingredient Substitution Guide

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Preparation

Step 1
In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent. Add prosciutto and cook five minutes. Use hands or fork to break up tomatoes and add; if using canned, also add juice. Simmer uncovered 30 minutes.
Step 2
Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour. Remove sauce from heat. Whisk in butter.