Fresh tomato-basil sauce with roasted almonds and garlic from Cookwise: The Hows & Whys of Successful Cooking by Shirley O. Corriher

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Notes about this recipe

  • Rodrigaba on April 01, 2021

    This sauce hits all the same notes as your run of the mill marinara, but with a little more oomph. The roasted almonds get blended into a paste that makes the final result taste creamy without any milk. I also loved the use of diced and fresh tomatoes to bring textural interest . According to Corriher, the vodka helps bring out some of the subtler notes in the sauce. While I cannot definitively say that it did (I don’t know how the sauce tastes without vodka), I can say that for a sauce with simple ingredients it came out very punchy.

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