This tomato basil pasta sauce calls for only 5 ingredients, and takes just a few minutes to make. While I can’t find Mimi’s tomatoes anymore – these times do not return – I love to go back to the place in Vendée during the summer. I picked this recipe since we have loads of fresh basil in the garden as well. As a kid, I was used tomatoes which all look the same by their form, and with a unified red color. Lots ofContinue Reading Slowly while the sauce was simmering I kept adding another 1/4cup of chopped basil. I just got a big box of farm fresh tomatoes given to me so we are in heaven this week! © Laylita.com, all rights reserved. I can't get over how sweet this sauce is when I never added sugar! Preparation. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Used fresh basil and lots of it and also kept seeds in and skins on. Adjust the flavor with a pinch of salt and grinding of pepper. Stir the sauce frequently with a wooden spoon and use the spoon to press and help breakdown the chunky tomato pieces. This basic tomato basil sauce recipe is made using fresh or canned tomatoes, fresh basil, onions, garlic, and olive oil. Step 1. https://www.tastymediterraneo.com/fresh-tomato-and-basil-sauce Add the tomato purée, salt and pepper, half of the basil and 1 cup of the pasta cooking water, simmer for five minutes. Cooking for 2 hours will result in a major loss of the fresh taste and the bright red color. There are memories from childhood we keep for the rest of our lives, and that we go back to because they brought us joy. But when you have a garden and you take seeds from one plant variety and others, and you let nature do its works, you realize that this is what natural tomatoes really look like. 330 calories; protein 6.9g; carbohydrates 37.8g; fat 20.6g; sodium 69.5mg. Make Tuscan-inspired culinary creations with the timeless combination of vine-ripened tomatoes, summer-leaf basil and extra virgin olive oil. Cover and simmer on a low to medium heat for around 40 minutes, until reduced. Once the consistency suits your preference, the sauce is done and ready to use. 2 tablespoons extra virgin olive oil. Add comma separated list of ingredients to include in recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. A delicious sauce made with fresh tomatoes and fresh basil. Allrecipes is part of the Meredith Food Group. Add the tomatoes, salt, and pepper, and fry for another five minutes or so. Cook the Barilla® pasta for half the time indicated on the package. Stir in the remaining olive oil, basil and Parmigiano before serving. Alternatively, you can just quarter the unpeeled, unseeded tomatoes, cook as normal, then pass the whole thing through a food mill. In a large skillet, heat remaining olive oil. Sicilian Herb. This sauce is like GOLD in my cooking repertoire...used for pasta and divine pizza margherita. Those minor changes will result in a superior product. I didn't seed them as I don't mind seeds in my sauce and like the previous reviewer I did think it needed a bit more garlic so I added some garlic powder before serving. I made much less sauce using these proportions: 3.5 big fresh tomatoes diced and not seeded cooked w/ 1 hot chili pepper and 1/4cup of basil. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft. allrecipes.co.uk/recipe/510/basic-tomato-and-basil-sauce.aspx ... Capers and basil add color and hits of flavor. Very chunky and flavorful...especially with a little extra garlic! Step 5. Italian tomato sauce is not as spicy as American versions and it can even be a little watery compared to what we are used to but nothing beats that indescribably authentic taste over fresh pasta. Bertolli ® Tomato & Basil Sauce. 1/2 cup Barilla (R) Tomato & Basil Sauce. Thanks! ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 … 4 basil Leaves, torn. Discard the garlic. Delicious recipe! This could be eaten as marinara sauce or tomato soup -- because honestly it would be fantastic either way. If you want it chunky, however, you'll have to use the first procedure. Use the sauce to dress pasta or as a base for other recipes. 1 pint grape tomatoes; ½ cup shredded Parmigiano cheese; ½ cup fresh basil leaves thinly sliced; 1 jar Barilla® Tomato & Basil sauce; 1 teaspoon salt divided; 2 tablespoons … I used crushed tomatoes, extra garlic, and added some Parmesan cheese too (you can’t really go wrong there). Reduce the heat to low and simmer for 25 minutes. This was good and a great use for all those tomatoes that needed used! What about putting these tomatoes in a pan with a little bit of olive oil and garlic, and pair the result with your favorite dishes? Product description. I worried this recipe was too simple and the end product would taste like watery raw tomatoes over pasta. What about then, cooking these tomatoes in a variety of dishes? Blend until smooth simply blanch the tomatoes in boiling water for 30 seconds, then shock in ice water trying! My favorite add-ins is crushed olives or olive tapenade, to give a Mediterranean. Saute garlic in olive oil flavorful, moist, and added some Parmesan cheese (. I went off to do errands fat 20.6g ; sodium 69.5mg the boil over a heat! It chunky, however, as with most Italian recipes, products and how-to 's all. Think about the best tomatoes you can use a hand held blender to break down the tomatoes boiling! I look forward to making this again can use a hand held blender break! 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Relates to “ Mimi ’ s tomatoes ” Values may be higher or lower depending on your needs!