Tomato and Basil Pasta Sauce

Tomato and Basil Pasta Sauce

 

"A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese."

Original recipe makes 4 servings

 3 tablespoons extra virgin olive oil
 1 large onion, chopped
 2 cloves garlic, crushed
 2 (14.5 ounce) cans tomatoes, chopped
 1/4 teaspoon red pepper flakes, or to taste
 2 teaspoons balsamic vinegar
 2 teaspoons white sugar
 3/4 cup basil leaves, torn into pieces
 salt and ground black pepper to taste

Directions

Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

 

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Original recipe makes 4 servings

 1 tablespoon butter
 8 small tomatoes, diced
 1/4 cup chopped fresh basil
 1 teaspoon olive oil
 1 teaspoon garlic salt
 salt and ground black pepper to taste
 1 tablespoon all-purpose flour
 1/4 cup water
 1 clove garlic, grated

Directions

Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.