Name: Tomato-Basil Sauce
Yield: Makes About 8 Cups (64 fl oz/2 l) Sauce
Ingredients: Salt and freshly ground pepper; Olive oil, ¼ cup (2 fl oz/60 ml); Fresh basil, 10–12 leaves; Tomato paste, ½ cup (4 oz/125 g); Canned whole plum (Roma) tomatoes, 8 cups (64 fl oz/2 l), chopped, with juice; Garlic, 4 large cloves, minced

Preparation info

Makes About
8 Cups
Sauce

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, ¼ cup (2 fl oz/60 ml)
Garlic,

Method

In a large saucepan over medium-low heat, warm the oil. Add the garlic and sauté until lightly golden, about 3 minutes. Stir in the tomato paste, chopped tomatoes, basil leaves, and ½ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down, about 15 minutes. Re