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7Ingredients
30Minutes
620Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 lb. heirloom tomatoes (very ripe red or yellow meaty, – peeled and seeded, seeds strained and juices reserved, about 3/4 cup)
- 1/2 cup extra virgin olive oil (see cook’s note 2)
- 6 large garlic cloves (– skinned and finely sliced)
- 1 bunch basil (3 oz, 85 g – leaves removed from stems and torn in 1” pieces)
- 1 tsp. sea salt (to taste)
- ground black pepper (freshly, to taste)
- 1 tsp. aged balsamic vinegar (preferably 20 to 25 years old)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium1220mg51% |
| Potassium1660mg47% |
| Protein7g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber7g28% |
| Sugars21g |
| Vitamin A120% |
| Vitamin C150% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Jo Anne 5 years ago
Very easy to make and so delicious! I used over chicken parm and stuffed peppers. Planning to make a large batch to freeze.
Anna Wiedoff 5 years ago
The sauce was very flavorful and rich! great way to use up all those tomatos growing in the Az sun. thanks
Tammy Costain 6 years ago
I used this as a guideline cooking in a cast iron on the stovetop, then a sauce for chicken parmigiana finished in the oven. Thank you for the recipe