Homemade Tomato and Basil Spaghetti Sauce
Quick tomato and fresh basil pasta sauce.
Servings: 12 people
Equipment
- This is an affiliate link.Cuisinart food processor
- This is an affiliate link.Le Creuset dutch oven
- This is an affiliate link.Souper Cubes freezer molds
Ingredients
- 4 tbsp This is an affiliate link.olive oil extra virgin
- 6 cloves garlic minced
- 1/4 cup / 25g chopped basil leaves fresh
- 1 tsp dried oregano
- 3 x 14oz/400g cans chopped tomatoes good quality
- 1/2 tsp salt
Instructions
- Process canned chopped tomatoes in a food processor for a smoother texture or use crushed tomatoes or passata. (Alternatively you can skip this step for a chunky spaghetti sauce.)
- In a large pot heat the olive oil over low heat, add minced garlic and chopped basil and stir for no longer than 10-20 seconds. Do not let them burn or they will turn bitter.
- Add tomatoes, dried oregano and salt, bring to a simmer and let it simmer over very low heat for 7-10 minutes.
- Cool and store in a clean jar or divide and freeze for a later use.
Notes
If you are using fresh tomatoes...You can use any kind of fresh tomatoes as long as they are ripe. Not fully ripe tomatoes won’t have the sweetness needed
- Core the tomatoes and score the skins at both ends in a criss-cross fashion with a sharp knife, then put them in boiling water for 3 minutes to blanch, then plunge in ice water.
- When they are cool enough to handle, peel the skins.
- Then process tomatoes in a blender or food processor until smooth. Proceed with the recipe as written.
Nutrition
Calories: 43kcal | Fat: 4g | Sodium: 97mg | Potassium: 6mg | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.1mg