• Alison Elliott

Creamy Seasonal Tomato Basil Sauce


Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes


Ingredients:

5 large Tomatoes (I use beefsteak tomatoes)

1 tsp. Olive oil

1 head fresh Garlic

1 bunch fresh Basil

1 1/4 tsp. Salt

1/4 tsp. Ground black pepper

1/4 tsp. Dried basil

1/4 tsp. Dried oregano

1/4 tsp. Garlic powder

1/4 tsp. Onion powder

1/8 tsp. Red pepper flakes


Method:

1) Peel and chop the entire head of fresh garlic.


2) Drizzle 1 tsp. of olive oil in a big pot. Then, add the chopped garlic.


3) Roughly chop all of the tomatoes into thick chunks (~1 inch pieces). Add the tomatoes to the pot with the oil and garlic. Turn the stove on and bring to a boil. Then, lower the heat to a simmer and let the sauce cook for 15 minutes.


4) While the sauce is cooking finely chop a big bunch of fresh basil (~1 c. when chopped). Add the basil into the pot with the simmering sauce and cook for another 15 minutes.


5) Stir in 1 1/4 tsp. Salt, 1/4 tsp. Ground black pepper, 1/4 tsp. Dried basil, 1/4 tsp. Dried oregano, 1/4 tsp. Garlic powder, 1/4 tsp. Onion powder, and 1/8 tsp. Red pepper flakes.


6) Remove the sauce from the stove. Option to let it cool for 30 minutes before blending it into a creamy sauce.


7) Add the entire pot of sauce to the blender and blend for 1 minute or until creamy.


8) Store in the fridge for up to one week or in the freezer for multiple months.


Serving Size: ~5 cups of sauce