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Tomato Basil Sauce

If you've ever poured store bought sauce into a pan to heat it up, take one more step and instead make your own version.

Yields ~4 cups | Prep Time: 5 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 15 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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