Classic Heirloom Tomato Sauce with Fresh Basil

FOOD AND STYLE(6)
Santiago López: "Easy to-do. But it's take so much time." Read More
7Ingredients
30Minutes

Ingredients

US|METRIC
  • 3 pounds 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 teaspoon sea salt (to taste)
  • ground black pepper (freshly, to taste)
  • 1 teaspoon aged balsamic vinegar (preferably 20 to 25 years old)
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    Reviews(6)

    Santiago López 4 days ago
    Easy to-do. But it's take so much time.
    Brennhofer 4 months ago
    Made September 17, 2019 using garden heirlooms. Wonderful flavor!
    Jo Anne 6 months 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 7 months ago
    The sauce was very flavorful and rich! great way to use up all those tomatos growing in the Az sun. thanks
    Tammy Costain 2 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
    bowermysox . 2 years ago
    Turned out great, saving the recipe for life

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