Recipe by Carolyn S
"A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese."
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extra virgin olive oil
2 (14.5 ounce) cans
red pepper flakes, or to taste
basil leaves, torn into pieces
salt and ground black pepper to taste
I just made this and it was amazing! I only prepared for 2 servings, and kept all of the ingredients in the same proportions, only with 3 differences: -added 3/4oz cream cheese during simmer -substituted white vinegar for balsamic -used crush basil during simmer, topping with fresh basil upon serving RIDICULOUSLY TASTY, and very simple too :)
I made this sauce mostly according to the directions. I did puree the onions and canned tomatoes (I don't care for chunky sauce). I substitued 1 cube of frozen chopped basil (from Trader Joe's) for the fresh basil. It was ok - fresher tasting than using canned tomato sauce. However, it was too sweet. My family commented it was too sweet also. I would cut the sugar in half, maybe less. If you want some zip to it, you might want to use more red pepper flakes, as I didn't taste any spiciness at all. I'm still looking for that perfect light tomato sauce.
Excellent sauce... I used fresh tomatoes (8 romas) as I avoid all canned goods due to high sodium counts. I doubled the red pepper flakes and halved the sugar but left the rest the way as stated. Once done cooking and before adding the basil, I used my immersion blender to thicken it up with the chopped tomatoes/onions. Excellent served over any pasta. Have made this once already and forgot to review :) Good stuff! thanks for the recipe!
Good, fresh recipe. Make sure you use good quality balsamic vinegar. If you do not have fresh basil, add dried basil when the tomatoes and other ingredients are added. Bring to a boil, cover and reduce heat. Allow to simmer for at least an hour for full flavor.
The best tomato sauce we've had, including any from a restaurant (and dare I say even better than dishes we had in Italy). Made a couple tweaks: used fresh tomatoes (roughly about 7-8 tomatoes), used a couple extra tablespoons good extra virgin olive oil and a little more balsamic (roughly 1-1.5 tablespoons, instead of teaspoons), and did not use any sugar (it was sweet enough from the tomatoes and balsamic). I also used 1 extra clove of garlic. We left the red pepper flakes out, and each person could add to their own dish. It was absolutely fabulous, and this will forever be my go-to red sauce recipe.
Wow just made this is so easy and so tasty. Would recommend to try. Also think would be nice with some mushrooms.
This was great. Increased the garlic, pureed the canned tomatoes, used only 1/2 tsp of sugar, as I don't care for sweet tasting sauce, and pinch of red pepper flakes. The fresh basil at the end really pulls it all together. Used it with "Hearty vegetable Lasagna" recipe on this site. It was great!
Thank you for the great recipe, Carolyn. I did not change a thing. We loved the zing of the red pepper flakes - even the five year old had seconds. It's a great way to use some of the basil rolling in from the garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Basil Pasta Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 155
** Calories from Fat: 95
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