Tomato basil pesto sauce
To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.
Nutrition Facts
Serving Size: 1/2 cup
Calories: 85
Serving size
1/2 cup
Calories
85
Monounsaturated fat
3 g
Saturated fat
1 g
Total fat
4 g
Sodium
344 mg
Cholesterol
2 mg
Dietary fiber
1 g
Protein
2 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 15)
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 8 cups diced Roma tomatoes
- 1/2 cup tomato paste
- 12 fresh basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated Parmesan cheese
Directions
Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.
