Stop buying jars of tomato sauce that hardly have enough sauce to go around the table. This recipe for a healthy basil garlic tomato sauce is economic and simple. Try serving this with recipes like my spaghetti squash and fresh herb meatballs.
Recipe for chunky basil garlic tomato sauce
Yield: 8 generous servings of sauce
- 4-5 cans organic diced tomatoes (14.5 oz)
- 1/2 cup red wine (optional)
- 8-12+ cloves of garlic minced or pressed
- 1-2 onions chopped
- Handful of fresh herbs (oregano, basil, rosemary, thyme, parsley) chopped
- Lots of fresh basil (anywhere from 4-8 cups loosely packed leaves)
- Olive oil
- Sea salt and fresh ground pepper
- 2 teaspoons sugar, maple syrup or honey (optional – this keep cut the acidity)
- Heat olive oil in pan and reduce to medium-high
- Saute onions stirring often until translucent (5 minutes)
- Add garlic stirring frequently (2 minutes)
- Then, add wine if using and wait until the wine has reduced and there is no liquid left
- Add tomatoes and herbs (not basil) and bring to a boil
- Simmer on medium-low for at least 45 minutes (can simmer real low for up to 2 hours).
- If there is too much liquid and you want a thicker sauce remove some of the liquid with a ladle.
- Add chopped basil and turn off the heat.
- Season with salt and pepper to taste
1 thought on “Chunky basil garlic tomato sauce”
Superb and straight from the garden!