2 Tbl olive oil
8 large, ripe tomatoes, halved across the equator
6 cloves garlic, minced
salt and pepper
1/4 cup fresh basil leaves, minced
Grate halved tomatoes on the large holes of a box grater placed inside a square baking dish. (Skin will be left behind; discard it.) Place olive oil in a medium sauce pan over medium high heat until it begins to shimmer and smoke. Add the garlic and sautee 30 seconds until it becomes fragrant, but not brown. Add crushed tomatoes, and bring to a simmer. Reduce heat to low, and simmer, stirring occasionally for 20 minutes. Stir in basil leaves, and salt and pepper to taste. Allow the sauce to cool for 15 minutes, then Divide 1 cup portions into small freezer bags and freeze.
This is my favorite sauce for pizza, spaghetti... anything you use tomato sauce for!
8 large, ripe tomatoes, halved across the equator
6 cloves garlic, minced
salt and pepper
1/4 cup fresh basil leaves, minced
Grate halved tomatoes on the large holes of a box grater placed inside a square baking dish. (Skin will be left behind; discard it.) Place olive oil in a medium sauce pan over medium high heat until it begins to shimmer and smoke. Add the garlic and sautee 30 seconds until it becomes fragrant, but not brown. Add crushed tomatoes, and bring to a simmer. Reduce heat to low, and simmer, stirring occasionally for 20 minutes. Stir in basil leaves, and salt and pepper to taste. Allow the sauce to cool for 15 minutes, then Divide 1 cup portions into small freezer bags and freeze.
This is my favorite sauce for pizza, spaghetti... anything you use tomato sauce for!
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