Combine the tomatoes and 1/2 cup of vegetable broth in a small saucepan, and bring the mixture to a boil. Remove from the heat, let it stand for 10 minutes. Position knife blade in food processor bowl, add the tomato mixture, fresh basil and the next 6 ingredients. Process until smooth, stopping twice to scrape down sides. Set the tomato mixture aside. Combine the remaining 1/2 cup of broth and cornstarch in a saucepan, bring to a boil over medium heat, stirring constantly. Cook the mixture for 1 minute, stirring constantly, Stir in the tomato mixture. Refrigerate up to 3 days or freeze up to 3 months. Makes 1 cup

Italian Cookbooks