Imported from Instagram
Tomato Basil Sauce
A smooth, rich tomato sauce infused with a whole bunch of fresh basil, stems and all. Use it as a versatile base for pasta dishes, lasagna, or soup; it can also be refrigerated or frozen.
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Ingredients
- 6 lb Canned whole peeled tomatoes
- 1 cup Extra-virgin olive oil
- 20 cloves Garlic (Minced)
- 1 bunch Fresh basil (Whole bunch, stems included)
- Salt (To taste)
- Water (A little, to rinse out the tomato cans; mentioned in the transcript)
Steps
- 1
Place the canned whole peeled tomatoes in a large pot. Rinse out the cans with a little water and add that water to the pot.
- 2
Add the extra-virgin olive oil and minced garlic. Season with salt to taste.
- 3
Bring the sauce to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally.
- 4
Turn off the heat. Use an immersion blender to purée the sauce directly in the pot until smooth and creamy.
- 5
While the sauce is still hot, add the whole bunch of fresh basil, including the stems, and submerge it in the sauce.
- 6
Cover the pot and let the basil steep for 10–15 minutes with the heat off.
- 7
Remove the entire basil bunch, stems and all.
- 8
Allow the sauce to cool completely, then transfer it to clean jars. Refrigerate or freeze as desired.
Notes
The recipe description recommends this sauce as a base for Bolognese, lasagna, spaghetti and meatballs, and soup. It is stated to freeze well.
Nutrition per serving
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