Kathy's Tomato Basil Sauce

2
Kathy W

By
@Kattyw

This sauce freezes well. Great way to use up your bountiful harvest of tomatoes and/or basil. (For the best results, use only fresh tomatoes, garlic and basil)

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)

Rating:

★★★★★ 1 vote

Comments:
Method:
Stove Top

Ingredients

Add to Grocery List

  • 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

How to Make Kathy's Tomato Basil Sauce

Step-by-Step

  1. Heat 1/4 cup of olive oil in a large skillet over medium high heat.
  2. Add garlic and saute until transluscent - do not burn.
  3. Add 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.
  4. Drizzle in a little more of the olive oil until the sauce has a sheen. (a couple of tablespoons or so)
  5. Add basil, reduce heat to low and simmer 10 minutes.
    Check seasonings.
  6. Serve over pasta of your choice.

Printable Recipe Card

About Kathy's Tomato Basil Sauce

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian




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