Kathy's Tomato Basil Sauce

Kathy W


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)

★★★★★ 1 vote
Stove Top


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.

Printable Recipe Card

About Kathy's Tomato Basil Sauce

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