Tomato Basil Sauce
- Active Time 15m
- Total Time 35m
Makes about 2 cups (Serves 16)
This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness.
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 ounces) plum (Roma) tomatoes, chopped, with their juices
- 8 large fresh basil leaves, coarsely chopped
- Salt and freshly ground pepper
In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes.
Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes.
Use immediately, or transfer to a container with a tight-fitting lid, and refrigerate for up to 2 days.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
42 calories; 4g total fat; 0mg cholesterol; 4mg sodium; 2g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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