Kathy's Tomato Basil Sauce
Roma tomatoes are best to use. You can use regular tomatoes, just increase the amount to 4 pounds. They make more juice, so increase your time to reduce the sauce as well.
It is a very versatile sauce. It makes pretty good chili! (Grabbed a bag out of the freezer, thawed and in the pot before I realized what I had done. LOL)
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- 1/2 c
- olive oil, divided
- 6 clove
- garlic, minced
- 3 lb
- roma tomatoes, peeled, seeded and chopped - strain and save the juice
- 1 c
- fresh basil, chiffonaded
- sugar to taste
- salt and pepper to taste
1Heat 1/4 cup of olive oil in a large skillet over medium high heat.
2Add garlic and saute until transluscent - do not burn.
3Add chopped tomatoes, juice, sugar, salt and pepper.
Bring to a boil, reduce heat to medium and continue to gently boil until reduced - about 20 minutes.
4Drizzle in a little more of the olive oil until the sauce has a sheen. (a couple of tablespoons or so)
6Serve over pasta of your choice.