Tomato basil pesto sauce
Updated: 2022-07-29
To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.
Serves 15
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 8 cups diced Roma tomatoes
- 1/2 cup tomato paste
- 12 fresh basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated Parmesan cheese
Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.
Nutritional analysis per serving
Calories: 85
Total carbohydrate: 8 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 2 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 4 g