Smooth Garlic and Basil Tomato Sauce
Inspired by techniques from NYT Cooking.
Hand-crushed plum tomatoes simmered with lightly cooked garlic, olive oil, chilli and basil, then blended smooth.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Crush the tomatoes. Tip the tomatoes into the bowl and squeeze them to a pulp with your hands. Swirl 200 ml water in the tins and keep it.
- 2
Cook the garlic. Warm the oil in the wide pan over medium heat and add the garlic. As soon as it sizzles, and before it colours, pour in the tomatoes and the tin water.
- 3
Simmer. Add the chilli and salt and lay the basil sprig on top; push it under once it wilts. Simmer for 15-20 min until thick and the oil on the surface turns deep orange.
- 4
Blend and serve. Remove the basil stem and blend until smooth. Serve with pasta, topped with fresh basil leaves.
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- wide frying pan or sauté pan
- wooden spoon
- blender or stick blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 107 kcal |
| Protein | 1.3 g |
| Carbohydrate | 5.7 g |
| of which sugars | 3.2 g |
| of which free sugars | 0 g |
| Fat | 9.5 g |
| of which saturates | 1.3 g |
| Fibre | 2.6 g |
| Salt | 0.87 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
