Well That looks like a pile of red huh? Ok so not the best picture, but so worth it to make. This sauce made the whole house smell wonderful as it was simmering. When the hubs walked in the door he said it smelled like olive garden. Score for me, because this was a super simple sauce to make and it's light. I found this recipe on a blog called Cheap Healthy Good, the post was about ways to use up leftover herbs, and I am overflowing with Basil right now.
1 Tbsp olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 28-oz. cans whole peeled Italian tomatoes, undrained
2/3 cup thinly sliced fresh basil
3/4 tsp salt, divided
1/8 tsp black pepper, divided
1) Heat oil in a heavy medium pot (or small Dutch oven) over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally.
2) By hand, crush the canned tomatoes into the pot, taking care to remove any stem pieces. Add leftover tomato juice from can; bring to a boil.
3) Reduce heat and simmer 80 minutes or until slightly thickened.
4) Remove from heat; stir in basil, salt, and pepper. Eat immediately, or refrigerate over night to let flavors meld. Freeze leftovers for the future.
1 cup finely chopped onion
4 garlic cloves, minced
2 28-oz. cans whole peeled Italian tomatoes, undrained
2/3 cup thinly sliced fresh basil
3/4 tsp salt, divided
1/8 tsp black pepper, divided
1) Heat oil in a heavy medium pot (or small Dutch oven) over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally.
2) By hand, crush the canned tomatoes into the pot, taking care to remove any stem pieces. Add leftover tomato juice from can; bring to a boil.
3) Reduce heat and simmer 80 minutes or until slightly thickened.
4) Remove from heat; stir in basil, salt, and pepper. Eat immediately, or refrigerate over night to let flavors meld. Freeze leftovers for the future.
THE VERDICT: Great sauce, but will probably do a double recipe next time so I can freeze some.
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