Naked Pasta Sauce

Nice light pasta sauce, very mild.

Don't get me wrong, there is no problem with this recipe, but I don't think it was worth the effort. I used 24 perfectly ripe roma tomatoes from my garden, and followed the instructions to a T. The blanching and seeding instructions were excellent (I tend to not do that as I hate wasting any tomato parts). I really liked that you drained the liquid from the seeds. After sitting in my sieve for 20 minutes, there was still a lot of flesh on the seeds. I found that using my hands to squeeze them helped to separate the seeds, and allowed me to recover more of the tomato juice.

The basil, garlic, and pepper infused olive oil added a nice (albeit subtle) flavor, and I used the full 2 T butter (when nobody was looking).

This recipe is called naked because you don't need cheese, but both my son and husband though that it still needed that flavor boost. My son commented that the Chef Gordon Ramsay (Master Chef) would have said "it lacks that WOW factor".