Sunday, October 2, 2011

Chunky Tomato-Basil Sauce

This is one of my favorite pasta sauces to make when fresh basil is in season. Even off-season, fresh basil is now available in many supermarkets, so you can enjoy this light and tasty sauce any time of year.


1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Meanwhile, in a medium saucepan, saute the garlic in the olive oil over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

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