kathy's tomato basil sauce
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)
prep time
cook time
method
Stove Top
yield
Ingredients
- 1/2 cup olive oil, divided
- 6 cloves garlic, minced
- 3 pounds roma tomatoes, peeled, seeded and chopped - strain and save the juice
- 1 cup fresh basil, chiffonaded
- - sugar to taste
- - salt and pepper to taste
How To Make kathy's tomato basil sauce
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Step 1Heat 1/4 cup of olive oil in a large skillet over medium high heat.
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Step 2Add garlic and saute until transluscent - do not burn.
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Step 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.
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Step 4Drizzle in a little more of the olive oil until the sauce has a sheen. (a couple of tablespoons or so)
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Step 5Add basil, reduce heat to low and simmer 10 minutes. Check seasonings. -
Step 6Serve over pasta of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Sauces
Culture:
Italian
Diet:
Vegetarian
Keyword:
#Garlic
Keyword:
#Basil
Keyword:
#pasta sauce
Keyword:
#roma tomatoes
Ingredient:
Vegetable
Method:
Stove Top
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