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kathy's tomato basil sauce

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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 rating)
method Stove Top

Ingredients For kathy's tomato basil sauce

  • 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

  • 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.
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