Garlic Basil Tomato Sauce
A thick tomato sauce with basil and garlic that is wonderful served over pasta, chicken or fish.
Servings: 24 servings
Ingredients
- 3 tablespoons olive oil
- 2 medium onions chopped
- 8-10 garlic cloves minced
- 2 cans (28 ounces each), crushed tomatoes
- 1 six-ounce can tomato paste
- 1 cup water
- 2 tablespoon fresh thyme leaves
- 3 tablespoons chopped fresh oregano
- 1 cup rough chopped fresh basil leaves
- 2 bay leaves
- ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- Optional: 1 to 2 mashed anchovies
Instructions
- In a large saucepan, heat the olive oil and cook the onions over medium heat until soft. Add the garlic and cook for another 1-2 minutes, stirring constantly.
- Stir in the tomatoes (along with their liquid), and the rest of the ingredients (the anchovies are optional but will add depth of flavor).
- Bring the sauce to a boil, turn the heat to low, and simmer for one hour.
- Transfer from the heat, remove and discard the bay leaves and allow the sauce to cool. Pour the cooled sauce into 4 sterilized pint jars leaving 1-inch for expansion, label, and freeze. When completely frozen secure lids. Use as needed. Makes 4 pints of sauce.
Notes
- This sauce will thicken as it simmers and if you like it less thick add a little more water.
- For freezing, fill the jars leaving 1-inch headspace for expansion. Do not cover until after the sauce is frozen.
Nutrition
Serving: 1/3 cup | Calories: 61kcal | Carbohydrates: 7g | Protein: 1.5g | Fat: 1.7g | Sodium: 8mg
