Kathy's Tomato Basil Sauce
By
Kathy W
@Kattyw
1
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)
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)
Ingredients
- 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
- 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)
- 5Add basil, reduce heat to low and simmer 10 minutes.
Check seasonings. - 6Serve over pasta of your choice.
About Kathy's Tomato Basil Sauce
Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
