a substantial yet delicately flavored cream of kohlrabi soup. If desired, serve with bread croutons and a dollop of cream.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- 2 large tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- ½ teaspoon salt
- 4 large basil leaves, chopped
Instructions
- Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
- Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.
Reviews
More garlic and Parma cheese! Served with a grilled Italian sausage mmmmmm
I have a pasta sauce recipe that takes a long simmer on the stove, but I was looking for something quick and easy for dinner one night. This one gave very good results for the time and effort involved. I’ll definitely use it again on busy nights.
I added mushrooms at the end and it was phenomenal!
I made -0- changes… This is to die for! I’m sad the tomato season had come to an end in my area. I can not bring myself to use store bought tomatoes nor could I ever use canned! Unfortunately, I will have to wait till next year to make it again. 🙁
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It’s still cooking to reduce..after 45 min. maybe my tomatoes were xtra juicy. Next time I will most definitely seed my t
This is our favorite red sauce recipe. I like adding onions to the garlic at the beginning. The fresh basil makes it perfect!
This was great! My daughter and I just loved it. So fresh tasting. Followed recipe exactly. Will make again for sure.
Almost perfect! A few little notes, though: * I didn’t bother with the ice water. Just more dishes for nothing. * Also didn’t bother with the food processor for the same reasons. Just mashed the tomatoes with my spoon after about 20 minutes of simmering. * Added a diced onion, a bunch of oregano, and some black pepper on top of the garlic in the initial cooking. * About 10 minutes before the sauce was done, I added a good healthy spritz of Sherry (though dry red wine works fine, too). This was crucial!
Perfect! Especially for my abundance of beautiful homegrown tomatoes! Very light and refreshing. I served it over linguine and sprinkled a little bit of fresh Parmesan on top.
maybe the best light tomato sauce i have ever made. i didnt bother peeling the tomatos and added just a touch of sugar. making it again tomorrow
I added fresh oregano and a pitch of sugar. Wintertime tomatoes.
I make this type of sauce all the time. I would only advise to add a 1/2 tbsp of sugar to the sauce during the cooking process to reduce the acid from the tomatoes. And use Roma tomatoes. I enjoy after peeling the tomatoes to crush them with my hands , the sauce comes out a bit more rustic and my friends and family go crazy for it. Remember to buy mason jars and store it or freeze it. Enjoy on all types of dishes ??
I have been making this type of sauce for 50 years! You will have excellent results with canned organic tomatoes. Don’t need the really expensive italian brands either. My Italian Nonna would smile and say not necessary, at spending the time to take the skin off tomatoes. That step is not necessary if fresh is used. Enjoy!
True Italian Red Sauce – that’s what they use on their pizzas in Naples Italy & you won’t find a better pizza anywhere else!
This is a simple version of Italian Amogio sauce, aka Fresh Garlic Sauce, except we do not cook anything-everything is meant to be fresh from the garden. I was taught to make it 60 years ago by my Sicilian Grandmother. Amogio includes alot of chopped fresh flat parsley and lemon juice to bring out flavors (you can substitute lemon pepper as well). Canned diced tomatoes can also be used for expediency or when fresh tomatoes are not available. Best when prepared 12-24 hours ahead of time. Great during the summer served over pasta, steak, chicken, fish, etc.
True, classic Italian cooking. Perfect as is. This is midnight munchie food in my house. Thank you for sharing the recipe.
Very good, very quick and very simple! Love this recipe.
Truly love this fresh, delicious sauce served over any pasta. Family favorite.
Very nice sauce, classic summertime flavors. fresh basil really makes the dish. I increased the garlic (b/c I can’t get enough of it), and next time I might add a pinch of red pepper flakes for a little kick at the end. However, it is delicious just as written. Thanks for sharing!
This is one of my favourite ways to make tomato sauce. I love the fresh taste of the tomatoes that you don’t get from the canned pureed tomato sauce. The only thing I recommend to get the most out of flavour is to use ripened tomatoes. Yesterday I made this sauce with under ripened tomatoes (still pink with some green) and it tasted only okay. The sauce was pink when I pureed it, but as it cooked it turned into more of a reddish colour. Next time you feel like making this recipe, make sure to use ripened tomatoes and save your under ripened tomatoes for a yummy salad. One final note, I like to also deseed the tomatoes before pureeing or pass them through a sieve after pureed.