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Fresh Tomato Basil Sauce


"A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!"
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2 h 20 m servings 330 cals
Original recipe yields 6 servings


  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
  2. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
  3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

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Read all reviews 131
  1. 167 Ratings

Most helpful positive review

I've made this at least three times this summer with all the garden tomatoes and it gets better every time! Used fresh basil and lots of it and also kept seeds in and skins on. Very chunky and...

Most helpful critical review

Easy! I didn't have 8 lbs of tomatoes, so I made up the difference with green peppers, carrots and celery that were in the fridge. Threw it into the crock pot while I went off to do errands. ...

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Most positive
Least positive

I've made this at least three times this summer with all the garden tomatoes and it gets better every time! Used fresh basil and lots of it and also kept seeds in and skins on. Very chunky and...

This sauce is like GOLD in my cooking repertoire...used for pasta and divine pizza margherita. Tip: An easy way to peel tomatoes to remove their acidity before cooking down: Make star slits with...

A lovely celebration of the flavor of ripe, fresh tomatoes, provided you make a couple of small changes. One word was most likely omitted in the ingredients: Tomatoes should also be PEELED. If n...

This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chili pepper and 1/4cup of basil. 1/2cup red an...

This was good, and a great use for all those tomatoes that needed used! I didn't seed them, as I don't mind seeds in my sauce, and like the previous reviewer, I did think it needed a bit more g...

Delicious recipe! Husband brought home baskets of tomatoes & had to use them quickly before they went bad. First time trying this recipe & was very pleased. The only thing I did different was ad...

It look a long time, but it was worth it. Seeding 8 pounds of tomatoes is no quick task! It tastes like pomodoro sauce that you get in the italian restaurants--very light but full of tomato and...

I learned to make this type of tomato sauce in Italy. Italian tomato sauce is not as spicy as American versions and it can even be a little watery compared to what we are used to, but nothing be...

My husband & I went a bit crazy with the tomato plants this year and suddenly we had about 15 tomatoes of varying sizes & varieties just sitting around waiting to rot. I decided to act quickly a...