Fresh Basil Tomato Sauce

This sauce captures the bright flavors of summer. Make a batch to freeze so you can enjoy the deliciousness of height-of-the-season tomatoes in the winter months. Makes about 5 cups.


3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 cups cored, roughly chopped tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil cut in chiffonade

  1. Heat the olive oil in a large sauté pan over medium heat.
  2. Add onion and cook for about 10 minutes.
  3. Add the garlic and sauté until onion is translucent and garlic is fragrant, stirring occasionally, about another 2 minutes.
  4. Add the tomatoes and salt and pepper and stir well.
  5. Lower the heat and cook slowly about 15 minutes, stirring occasionally and breaking up tomatoes.
  6. Add the basil and cook for another 10 minutes.
  7. Season with additional salt and pepper as needed.
  8. Puree in a blender or food processor.
  9. Store in the refrigerator for up to 3 days or freeze for longer storage.

Variation: For variety, substitute oregano, rosemary or parsley for the basil.

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