Tomato Basil Sauce


Yields 4 cups | Prep Time: 15 minutes | Cook Time: 20 minutes

2 28oz cans whole peeled tomatoes, puréed to desired consistency in food processor
5 cloves garlic, minced (1 1/4 tsp minced garlic)
1/4 cup extra virgin olive oil
1 tsp sugar
1 tsp coarse salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
8-10 fresh basil leaves, torn

1. In a sauce pan, heat olive oil over medium heat. Once warm, add garlic and stir regularly for a few minutes until browned.

2. Add tomatoes, sugar, salt, black pepper, and red pepper flakes. Simmer on medium for about 20-25 minutes, stirring frequently, until it thickens.

3. Turn off heat and stir in torn basil leaves. Allow sauce to cool to room temperature before placing in airtight containers.

Note: Can be stored in freezer for up to 4 months. When ready to use, thaw sauce, heat amount needed in a saucepan on the stove and replace container of remaining sauce back in the freezer.


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