• Alison Elliott

Tomato Basil Sauce


Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes


Ingredients:

2 tbsp. Olive oil

1 Onion (chopped)

5 Garlic cloves (minced)

1 Red bell pepper (chopped)

5 Large tomatoes (roughly chopped)

1/2 tsp. Red pepper flakes

1 & 1/2 tsp. Salt

1 tsp. Black pepper

1 tsp. Dried oregano

½ c. Fresh basil (chopped)


Method:

Heat 2 tbsp. of olive oil in a sauce pan. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté for 5 minutes. Stir in the roughly chopped tomatoes, red pepper flakes, salt, black pepper, and dried oregano.


Once the mixture is boiling turn the heat down to a simmer and cover. Let it simmer for 20-30 minutes. Stir in the fresh basil and remove the sauce from the stove. Store in the fridge or the freezer.


Option to blend half of the sauce and add it back to the pot. Do this in increments (especially when it is HOT - you could burn yourself if you over fill the blender).


Serving Size:

1 Large dish

(i.e. lasagne, pasta, eggplant parmesan/ rollatini)

6+ Pizzas