Tomato Basil Sauce
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
Pairs Well With
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.