Homemade Tomato Basil Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 cups
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Calories
130 kcal
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Course
Condiments
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Cuisine
American
Homemade Tomato Basil Sauce
Description
This tomato basil sauce begins by lightly browning minced garlic in extra virgin olive oil to release its aroma without burning. Crushed canned tomatoes are added with kosher salt, freshly ground black pepper, red pepper flakes, and cane sugar to balance acidity. The sauce simmers for about 20 to 25 minutes, thickening to a rich consistency.
Fresh basil leaves are torn and stirred in at the end, offering a fresh herbaceous note. The sauce carries a mild spicy undertone from the red pepper flakes while maintaining the characteristic sweetness and acidity of tomatoes. The olive oil base rounds the flavors and adds richness.
Once cooled, the sauce can be stored in airtight containers suitable for freezing up to four months or refrigeration for about a week. It serves as a foundational tomato sauce for various Italian dishes, providing fresh homemade flavor without preservatives.
A note suggests substituting fresh tomatoes if preferred, using between 4 to 4 ½ pounds, processed either by food processor or hand crushing, for a fresher but slightly different texture.
Ingredients
- ¼ cup extra virgin olive oil
- 5 cloves garlic peeled and minced
- 2 whole tomatoes 28-ounce cans, crushed in food processor or by hand
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes
- 1 teaspoon organic cane sugar regular sugar, honey or even maple syrup would also work
- 8-10 leaves basil roughly torn, fresh
Instructions
- Heat the olive oil in a large heavy bottom pan in medium heat. Add in the garlic. Cook stirring regularly, until lightly browned, 2-3 minutes. Do not leave site of it as garlic burns easily.
- Add in the tomato, salt, pepper, red pepper flakes, and sugar. Cook in medium heat, stirring every few minutes, until it thickens, 20-25 minutes.
- Stir in the chopped fresh basil and turn the heat off. Let it cool down to room temperature.
- Divide it amongst freezer friendly jars or other airtight containers.
- Feel free to freeze it up to 4 months or keep in the fridge up to a week.
Notes
- You may substitute canned crushed tomatoes with 4 to 4 1/2 pounds of fresh tomatoes, processed by hand or in a food processor.
- Do not leave the garlic unattended while browning to avoid bitterness from burning.
- Freeze the sauce in airtight containers for up to 4 months or refrigerate for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 585mg | 24% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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