| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 3 cups |
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- Salt and pepper
- One 28-ounce can whole tomatoes, crushed (or 2 pounds fresh tomatoes, chopped)
- Pinch sugar
- 2 tablespoons chopped fresh basil leaves
Instructions
- In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 92 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 373 mg |
Reviews
Is it possible to can this recipe without adding lemon juice or citric acid to the jars? Wouldn’t the pH level be over 4.5 if neither were added?
I was very happy with the results. It was a little waterery so I added a can of tomato paste to thicken it and add some color. I also used the food processor to chop the tomatoes.
I think this is a great basic sauce for canning. I decided to blanch, peel, and seed the tomatoes. I also like the idea of using the food processor for chopping the garlic, basil, and some of the tomatoes.
Tried this out and it’s fantastic! I used fresh tomatoes and ran half through the food processor and the other chopped up roughly. Squeeze out the pulp in the shopped ones to reduce liquid. Dried herbs work wonderfully if fresh basil is not available.