• Cooking Time: 25
  • Servings: 6 cups
  • Preparation Time: 10


This is a great sauce on grilled steak, chicken, pork, or lamb. Store in frig in a air tight jar for up to 4 weeks.


  • 1/2 cup extra-virgin olive oil
  • 4 cloves of minced garlic
  • 2 28 oz can San Marzano tomatoes in juice with basil leaves
  • 12 large fresh basil sprigs
  • 1 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • freshly ground black pepper


  • Heat olive oil in heavy large saucepan over medium heat. Add garlic and saute until golden, about 5 minutes.
  • In a blender add tomatoes, basil sprigs, and dried crushed red pepper and pulse a few times. Add tomato mixture to the garlic in the sacue pan. Bring to a boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 6 cups), stirring occasionally, about 25 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper.
  • PREP TIME 10 Min
  • COOK TIME 25 Min
  • SERVINGS 6 cups

Categories: Condiment, Sauce  Savory Sauce 
© 2006-2017 BakeSpace, Inc. All Rights Reserved