This simple whole foods recipe for tomato basil sauce should be a part of every good cook’s repertoire; it is relatively fast, it’s easy, and most importantly, it’s far better than any store-bought sauce. Double or triple the recipe and freeze some! Just remember to increase the cooking time by 10-20 minutes if you make a larger batch.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 3 cups
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 carrot, chopped fine
- 2 cloves garlic, chopped fine
- 1 28-ounce can plum tomatoes with their juice, or 10 peeled fresh plum tomatoes
- 1/3 cup chopped fresh basil
- Sea salt and freshly ground pepper
Preparation:
Heat the olive oil in a heavy bottomed saucepan over medium flame. Add the onion, carrot and garlic and cook 5 minutes, stirring frequently, until the onion is translucent but not brown.
Coarsely chop the tomatoes. (If you are using fresh ones, bring a pot of water to a boil and cut a small X on the bottom of the tomatoes. Drop them into the boiling water for about 1 minute; the skins will slip off easily). Add the tomatoes to the vegetables, stir, and cook 30 minutes, until the vegetables are very tender and the sauce has reduced slightly.
Puree the sauce with a vertical blender, season to taste, and stir in the chopped basil. Cook another 5 minutes.
Makes about 3 cups
Copyright 2010 by Jen Hoy
Coarsely chop the tomatoes. (If you are using fresh ones, bring a pot of water to a boil and cut a small X on the bottom of the tomatoes. Drop them into the boiling water for about 1 minute; the skins will slip off easily). Add the tomatoes to the vegetables, stir, and cook 30 minutes, until the vegetables are very tender and the sauce has reduced slightly.
Puree the sauce with a vertical blender, season to taste, and stir in the chopped basil. Cook another 5 minutes.
Makes about 3 cups
Copyright 2010 by Jen Hoy
