Basil and Garlic Tomato Sauce
Introduction
Basil and Garlic Tomato Sauce is a delicious and flavorful treat that brings the taste of summer right to your kitchen. Made with fresh tomatoes and aromatic garlic, this sauce can be used in many dishes, such as pasta, pizza, or as a base for stews. It’s a simple recipe that embraces the classic flavors of Italian cooking.
Why Make This Recipe
There are numerous reasons to make Basil and Garlic Tomato Sauce. For one, it uses fresh ingredients that you can easily grow in your garden or find at your local market. This sauce is also a healthier option compared to store-bought sauces, as you control the ingredients. Plus, there’s something truly rewarding about making your own sauce, and the aroma that fills your kitchen while it’s cooking is simply irresistible!
How to Make Basil and Garlic Tomato Sauce
Making your own Basil and Garlic Tomato Sauce is easy and satisfying. Just follow these simple steps to create a sauce that will brighten up your meals.
Ingredients:
- 9 kg tomatoes
- 150 g onion (chopped, about 1 cup or 5 oz, 1 large—measured after preparation)
- 8 cloves garlic
- 1 tablespoon oil
- 20 g basil (fresh, about 1/4 cup minced or 0.5 oz)
- Lemon juice (bottled, OR citric acid)
Directions:
- If starting from fresh tomatoes, wash, core, and quarter them, then set aside.
- Peel and chop the onion, and set it aside.
- Peel and mince the garlic, and also set it aside.
- Wash the basil, discard the stems, and mince it finely—set aside.
- In a large pot, add the chopped onion, minced garlic, and oil.
- Sauté the mixture until the onion starts to look clear.
- If using fresh tomatoes, add the quartered tomatoes to the pot and cook uncovered for 20 minutes, stirring often. Then, pass the mixture through a food mill or sieve to remove the skin and seeds. Return the strained tomato and onion purée to the pot.
- If using passata, put the onion mixture in a food processor or blender, add some of the passata, and blend until smooth. Then place it back in the pot and add the remaining passata.
- Add the prepared basil to the pot.
- If starting from fresh tomatoes, cook uncovered over medium heat until the volume is reduced by half—about 1 hour. If starting with passata, simmer uncovered for 10 minutes.
- Regardless of how you started, stir often to avoid scorching at the bottom of the pot.
- Remember, it is mandatory to acidify the jars. To each half-litre (pint) jar, add either 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. To each litre (quart) jar, add either 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid.
- Ladle the sauce into heated jars, leaving a 2 cm (1/2 inch) headspace.
- Debubble the jars, adjust the headspace, and wipe the rims.
- Put the lids on and process the jars in a water bath or steam canner. Process half-litre jars for 35 minutes and litre jars for 40 minutes. Increase the time as needed for your altitude.
How to Serve Basil and Garlic Tomato Sauce
Basil and Garlic Tomato Sauce can be served over any pasta for a tasty meal. You can also use it as a pizza base or pour it over grilled vegetables. It pairs wonderfully with meat dishes as well. Feel free to get creative and enjoy the comfort of homemade sauce!
How to Store Basil and Garlic Tomato Sauce
Store the cooled sauce in a cool, dark place if you’ve canned it. Unopened jars can last up to a year. Once opened, store any leftover sauce in the refrigerator for up to a week. You can also freeze the sauce in airtight containers for longer storage.
Tips to Make Basil and Garlic Tomato Sauce
- Use ripe, juicy tomatoes for the best flavor.
- Make sure to sauté the onion and garlic to bring out their flavors.
- Always wash your hands and keep kitchen tools clean while preparing the sauce.
- If you like it spicy, add a pinch of red pepper flakes for a kick.
Variation
You can add other herbs, such as oregano or thyme, to give your sauce a different flavor profile. Adding grated cheese can also enhance the taste and texture.
FAQs
1. Can I use canned tomatoes instead of fresh tomatoes?
Yes! Canned tomatoes are a great alternative. Use the same amount of canned tomatoes as you would fresh.
2. How can I make the sauce thicker?
Simmer the sauce for longer to reduce the liquid content, which will make it thicker.
3. Can I add vegetables to this sauce?
Absolutely! Chopped bell peppers, carrots, and zucchini can be added for more flavor and nutrition.
This Basil and Garlic Tomato Sauce is a simple yet impressive recipe that brings the best of home cooking to your table. Enjoy making your sauce and sharing it with friends and family!
Basil and Garlic Tomato Sauce
Ingredients
Fresh Ingredients
- 9 kg tomatoes Fresh tomatoes, ripe and juicy
- 150 g onion (chopped) About 1 cup or 5 oz, one large
- 8 cloves garlic Peeled and minced
- 20 g basil (fresh) About 1/4 cup minced or 0.5 oz
Other Ingredients
- 1 tablespoon oil For sautéing
- Lemon juice (bottled, OR citric acid) For acidifying the jars
Instructions
Preparation
- If starting from fresh tomatoes, wash, core, and quarter them, then set aside.
- Peel and chop the onion, and set it aside.
- Peel and mince the garlic, and also set it aside.
- Wash the basil, discard the stems, and mince it finely—set aside.
Cooking
- In a large pot, add the chopped onion, minced garlic, and oil.
- Sauté the mixture until the onion starts to look clear.
- If using fresh tomatoes, add the quartered tomatoes to the pot and cook uncovered for 20 minutes, stirring often.
- Pass the mixture through a food mill or sieve to remove the skin and seeds. Return the strained tomato and onion purée to the pot.
- If using passata, put the onion mixture in a food processor or blender, add some of the passata, and blend until smooth. Return to the pot and add the remaining passata.
- Add the prepared basil to the pot.
- If starting from fresh tomatoes, cook uncovered over medium heat until the volume is reduced by half—about 1 hour. For passata, simmer uncovered for 10 minutes.
- Stir often to avoid scorching at the bottom of the pot.
- To acidify the jars, add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each half-litre jar, or 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each litre jar.
- Ladle the sauce into heated jars, leaving a 2 cm (1/2 inch) headspace.
- Debubble the jars, adjust the headspace, and wipe the rims.
- Put the lids on and process the jars in a water bath or steam canner. Process half-litre jars for 35 minutes and litre jars for 40 minutes. Increase the time as needed for your altitude.
